Apple Cheddar Strudel with Pecans and Cinnamon

Apple Cheddar Strudel with Pecans and Cinnamon Recipe from Austria

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

The Apple Cheddar Strudel with Pecans and Cinnamon is a delightful twist on the traditional strudel, incorporating the sharpness of cheddar cheese with the sweetness of apples and the crunch of pecans. This recipe is perfect for those who appreciate a balance of flavors and textures in their desserts. The combination of ingredients creates a unique taste experience that is both comforting and sophisticated. Whether you're looking to impress guests at a dinner party or simply want to enjoy a delicious treat at home, this strudel is sure to satisfy.

History

The concept of strudel, a layered pastry with a filling, has its roots in Central European cuisine, particularly in countries like Austria and Hungary. Traditionally, strudels are known for sweet fillings such as apple, cherry, or cheese. However, the Apple Cheddar Strudel with Pecans and Cinnamon is a modern take on this classic dessert, introducing cheddar cheese into the mix. This addition reflects a growing trend in culinary arts to blend sweet and savory elements, creating complex and intriguing flavors. The recipe also incorporates pecans, a nod to American baking traditions, and cinnamon, a spice beloved in many cultures around the world.

Ingredients

0.5 cup + 2 tbsp chopped pecans
0.75 cup plain breadcrumbs
0.75 cup shredded sharp cheddar cheese
0.25 cup + 1 tbsp light brown sugar
8 tbsp butter
3 granny smith apples, peeled and cut into wedges
0.5 tsp cinnamon
8 sheets phyllo dough

How to prepare

Preheat the oven to 350°F (177°C).
Spread the pecans on a baking sheet and bake until lightly browned.
Set aside 0.25 cup + 2 tbsp of pecans and finely chop the remaining pecans.
In a bowl, combine 0.25 cup of breadcrumbs with the finely chopped pecans. Reserve.
In a second bowl, combine the cheese, 0.25 cup of sugar, the remaining breadcrumbs, and the reserved 0.25 cup of pecans.
Melt 2 tbsp of butter and add it to the cheese mixture. Toss the mixture until combined and set it aside.
Melt 2 tbsp of butter in a skillet.
Add the apples and the remaining sugar, and cook until golden but slightly crisp.
Sprinkle with cinnamon, remove from heat, and let it cool slightly. Stir in the cheese mixture.
Preheat the oven to 400°F (204°C).
Line a baking sheet with parchment paper.
Place the phyllo dough on a work surface and cover it with wax paper, then top it with damp paper towels.
Melt the remaining butter.
Place a sheet of wax paper on the work surface, top it with 1 sheet of phyllo dough, brush it with butter, and sprinkle it with 1 tbsp of the breadcrumb nut mixture.
Repeat the layering process using all the ingredients.
Place the apple mixture along one side of the dough, leaving a border.
Fold the ends and the long side over the filling towards the center.
Starting with the filled long side, use the wax paper to help you roll up the strudel.
Transfer the strudel to the baking sheet, placing it seam side down. Brush it with butter and sprinkle it with the remaining pecans.
Bake for 15 minutes, or until golden.

Variations

For those looking to experiment, consider the following variations:
Substitute the apples with pears for a different flavor profile.
Use walnuts or almonds in place of pecans.
Add a sprinkle of nutmeg or allspice to the apple mixture for additional warmth and spice.

Cooking Tips & Tricks

To ensure your Apple Cheddar Strudel turns out perfectly, consider the following tips and tricks:

- When working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out.

- Be gentle when brushing the phyllo sheets with butter to avoid tearing.

- For a more pronounced cheese flavor, consider using an extra-sharp cheddar.

- Allow the cooked apple mixture to cool slightly before adding it to the phyllo dough to prevent it from becoming soggy.

- To achieve a golden and crispy exterior, brush the top of the strudel with a generous amount of melted butter before baking.

Serving Suggestions

This strudel is best served warm, either on its own or with a scoop of vanilla ice cream for an extra treat. A dollop of whipped cream or a drizzle of caramel sauce can also enhance the flavors and presentation.

Cooking Techniques

Achieving the perfect strudel involves mastering a few key cooking techniques, such as properly layering and buttering the phyllo dough, cooking the apple mixture to the right consistency, and rolling the strudel tightly to ensure it holds its shape while baking.

Ingredient Substitutions

If you're unable to find certain ingredients or wish to cater to dietary restrictions, consider the following substitutions:

- Use gluten-free phyllo dough for a gluten-free version.

- Substitute coconut oil or a plant-based butter for a dairy-free alternative.

- Replace cheddar cheese with a dairy-free cheese to make the recipe vegan-friendly.

Make Ahead Tips

To save time, the apple mixture can be prepared in advance and stored in the refrigerator until ready to assemble the strudel. Additionally, the assembled strudel can be refrigerated for a few hours before baking, allowing you to prepare it ahead of time for events or gatherings.

Presentation Ideas

For an elegant presentation, slice the strudel diagonally and arrange the slices on a serving platter. Garnish with a dusting of powdered sugar, a few whole pecans, and fresh mint leaves for a touch of color.

Pairing Recommendations

The Apple Cheddar Strudel pairs beautifully with a cup of strong coffee or tea. For a more indulgent pairing, consider a dessert wine such as a Riesling or a Sauternes, which complements the sweetness of the apples and the richness of the cheese.

Storage and Reheating Instructions

Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for about 10 minutes, or until warmed through and crispy.

Nutrition Information

Calories per serving

A single serving of this strudel contains approximately 350 calories. This makes it a suitable option for a dessert or a treat, especially when portion control is practiced.

Carbohydrates

Each serving of Apple Cheddar Strudel contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the apples, light brown sugar, and phyllo dough. Carbohydrates are essential for providing energy to the body, and the inclusion of apples adds a natural sweetness and fiber.

Fats

This strudel recipe contains about 20 grams of fat per serving, with the main sources being butter, pecans, and cheddar cheese. While fat is an essential macronutrient, it's important to consume it in moderation. The use of butter not only adds richness to the dish but also helps achieve a flaky texture in the pastry.

Proteins

Each serving of the strudel offers approximately 7 grams of protein, primarily from the cheddar cheese and pecans. Protein is crucial for building and repairing tissues in the body, and incorporating cheese into the recipe adds a savory depth of flavor while contributing to the dish's protein content.

Vitamins and minerals

The Apple Cheddar Strudel is a source of several vitamins and minerals, including vitamin C from the apples, calcium from the cheddar cheese, and magnesium from the pecans. These nutrients play various roles in the body, from supporting immune function to bone health.

Alergens

This recipe contains common allergens such as dairy (butter and cheese) and tree nuts (pecans). Individuals with allergies to these ingredients should exercise caution and consider suitable substitutions.

Summary

Overall, the Apple Cheddar Strudel with Pecans and Cinnamon is a moderately indulgent dessert that offers a balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. Enjoying it as part of a balanced diet can satisfy sweet cravings while providing nutritional benefits.

Summary

The Apple Cheddar Strudel with Pecans and Cinnamon is a delightful dessert that combines sweet and savory flavors in a flaky, buttery pastry. With its rich history and versatility, this recipe offers a unique twist on traditional strudel that is sure to impress. Whether enjoyed as a special treat or shared with friends and family, this strudel is a testament to the joy of baking and the endless possibilities it holds.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Apple Cheddar Strudel with Pecans and Cinnamon. It was tucked away in an old, weathered cookbook that belonged to my own grandmother. The pages were yellowed and stained, a testament to the countless meals that had been prepared using its recipes. As I flipped through the pages, my eyes landed on the title of the recipe, and my mouth began to water at the thought of the delicious combination of flavors.

I had always been drawn to recipes that combined sweet and savory elements, and this one seemed to fit the bill perfectly. Apples, cheddar cheese, pecans, and cinnamon all wrapped up in a flaky pastry shell - what could be more enticing? I knew I had to give it a try.

I set to work gathering the ingredients, taking care to select the ripest, juiciest apples I could find. As I peeled and sliced them, the sweet aroma filled the kitchen, reminding me of the crisp autumn days of my youth when my own grandmother would bake apple pies and tarts for us to enjoy.

Next, I grated the sharp cheddar cheese, its tangy scent mingling with the apples to create a mouth-watering combination. I chopped the pecans finely, their rich, nutty flavor adding depth to the filling. And finally, I sprinkled a generous amount of cinnamon over the mixture, its warm, spicy fragrance wafting through the air.

As I carefully layered the apple, cheese, pecan, and cinnamon filling onto the thin sheets of pastry dough, I couldn't help but feel a sense of satisfaction. This recipe was a labor of love, a testament to the hours spent in the kitchen honing my skills and experimenting with new flavors.

Once the strudel was assembled, I brushed it with melted butter and popped it into the oven, eagerly anticipating the moment when I would be able to taste the fruits of my labor. As the sweet scent of baking apples and cinnamon filled the kitchen, I knew I was in for a treat.

When the timer finally dinged, I pulled the golden-brown strudel out of the oven, its flaky crust glistening in the light. I couldn't wait to dig in. I sliced off a generous portion and took a bite, savoring the combination of flavors that danced on my tongue.

The apples were tender and sweet, the cheddar cheese melted and gooey, the pecans crunchy and nutty, and the cinnamon added just the right amount of warmth and spice. It was perfection.

As I sat down to enjoy my creation, I couldn't help but think of my grandmother and how she had passed down her love of cooking and baking to me. This recipe, like so many others in her old cookbook, was a link to the past, a reminder of the traditions and memories that had shaped me into the cook I was today.

I knew that I would cherish this recipe for Apple Cheddar Strudel with Pecans and Cinnamon for years to come, passing it down to future generations and sharing the story of how I came to discover it. And as I savored each delicious bite, I felt grateful for the legacy of love and creativity that had been handed down to me, one recipe at a time.