Rhubarb-Apple Strudel

Rhubarb-Apple Strudel Recipe from Austria | Ingredients: rhubarb, Red Delicious apples, sugar, phyllo dough, and walnuts

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 12

Introduction

Rhubarb-Apple Strudel is a delicious and sweet dessert that combines the tartness of rhubarb with the sweetness of apples in a flaky pastry. This recipe is perfect for a special occasion or just as a treat for yourself.

History

The origins of strudel can be traced back to the Austro-Hungarian Empire, where it was a popular dessert in Viennese cafes. The traditional strudel is made with a thin, flaky pastry filled with fruit, nuts, and spices. This recipe puts a twist on the classic strudel by using a combination of rhubarb and apples for a unique and flavorful filling.

Ingredients

Filling

2 cups of sliced rhubarb
3 red delicious apples
0.5 cup of sugar
2 tbsp of grated lemon zest
3 tbsp of golden raisins
2 tbsp of tapioca

Pastry

12 sheets of phyllo dough
0.5 cup of melted butter or shortening
0.5 cup of finely chopped walnuts

How to prepare

Combine the filling ingredients, except the tapioca, with 0.5 cup of water in a medium saucepan and bring to a boil. Simmer for about 12 minutes. Stir in the tapioca and allow it to cool. Set it aside.
Preheat the oven to 375°F (191°C).
Using 6 sheets of phyllo for each strudel, spread butter on each sheet, sprinkle with nuts, and stack them.
Spoon half of the filling along the long edge of each stack. Fold the edges over to enclose the filling and roll up, jelly-roll fashion. Place them on a greased baking sheet. Brush the tops with butter. Using a sharp knife, make four slits in each strudel.
Bake for 25 minutes or until golden brown. Let them cool for at least 15 minutes before slicing. Serves 12.

Variations

Substitute the walnuts with almonds or pecans for a different flavor.
Add a sprinkle of cinnamon or nutmeg to the filling for extra warmth and spice.

Cooking Tips & Tricks

Make sure to slice the rhubarb and apples thinly to ensure they cook evenly.

- Brushing each sheet of phyllo dough with melted shortening will help create a crispy and flaky crust.

- Let the strudel cool for at least 15 minutes before slicing to allow the filling to set.

Serving Suggestions

Serve the Rhubarb-Apple Strudel warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Cooking Techniques

Rolling the strudel jelly-roll fashion helps to enclose the filling and create a neat and compact shape.

- Making slits in the top of the strudel allows steam to escape during baking, preventing the pastry from becoming soggy.

Ingredient Substitutions

If rhubarb is not in season, you can use frozen rhubarb or substitute it with strawberries for a different flavor profile.

- Butter can be used instead of melted shortening for brushing the phyllo dough.

Make Ahead Tips

You can prepare the filling and assemble the strudel ahead of time and refrigerate it until ready to bake. This is a great make-ahead dessert for entertaining.

Presentation Ideas

Serve the Rhubarb-Apple Strudel on a decorative platter dusted with powdered sugar for an elegant presentation. Garnish with fresh mint leaves for a pop of color.

Pairing Recommendations

Pair the Rhubarb-Apple Strudel with a glass of sweet dessert wine, such as Riesling or Moscato, for a delightful combination of flavors.

Storage and Reheating Instructions

Store any leftover Rhubarb-Apple Strudel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Rhubarb-Apple Strudel contains approximately 250 calories.

Carbohydrates

Each serving of Rhubarb-Apple Strudel contains approximately 30 grams of carbohydrates.

Fats

Each serving of Rhubarb-Apple Strudel contains approximately 12 grams of fats.

Proteins

Each serving of Rhubarb-Apple Strudel contains approximately 2 grams of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Apples are rich in dietary fiber and vitamin C.

Alergens

This recipe contains nuts and wheat (phyllo dough), which may be allergens for some individuals.

Summary

Rhubarb-Apple Strudel is a moderately high-calorie dessert that is rich in carbohydrates and fats. It also provides a good amount of dietary fiber and essential vitamins and minerals.

Summary

Rhubarb-Apple Strudel is a delightful dessert that combines the tartness of rhubarb with the sweetness of apples in a flaky pastry. This recipe is easy to make and perfect for any occasion. Enjoy a slice of this delicious strudel with a scoop of ice cream or a cup of coffee for a truly satisfying treat.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day, and I was visiting my friend Martha in her quaint little cottage in the countryside. As soon as I walked in, the sweet aroma of baking apples and tangy rhubarb filled the air.

Martha greeted me with a smile and a twinkle in her eye. "I have a special treat for you today, my dear," she said, leading me into her cozy kitchen. "I'm going to teach you how to make my famous Rhubarb-Apple Strudel."

I watched in awe as Martha effortlessly mixed together the flour, sugar, and butter for the flaky pastry. She then showed me how to thinly slice the rhubarb and apples, and mix them with cinnamon and sugar for the filling. As we worked together, Martha shared the story of how she learned this recipe from her own grandmother, who had brought it with her from the old country.

"Every time I make this strudel, I feel like I'm connecting with my roots," Martha said, a nostalgic smile on her face. "It's a recipe that has been passed down through generations, and I'm honored to share it with you today."

As we rolled out the dough and carefully folded in the filling, Martha regaled me with tales of her grandmother's kitchen - the warm, comforting smells, the bustling energy, and the love that went into every dish. I could feel the history and tradition behind this recipe, and I knew that I had to learn how to make it myself.

After we had assembled the strudel and popped it into the oven, Martha poured us each a cup of tea and sat down at the kitchen table. "Cooking is more than just following a recipe," she said, her eyes twinkling with wisdom. "It's about connecting with your past, creating memories, and sharing love through food."

As we enjoyed our warm slices of Rhubarb-Apple Strudel, I felt a sense of satisfaction and contentment. Martha's words resonated with me, and I knew that I wanted to carry on this tradition of cooking and sharing recipes with my own loved ones.

Over the years, I perfected the recipe for Rhubarb-Apple Strudel, adding my own little twists and tweaks to make it truly my own. I shared it with friends and family, delighting in their smiles and satisfied bellies. And just like Martha had done for me, I passed down this recipe to my own grandchildren, teaching them the art of baking and the importance of preserving family traditions.

Now, as I stand in my own kitchen, surrounded by the comforting scents of cinnamon and apples, I can't help but feel grateful for all the recipes and stories that have been passed down to me. Each one is a piece of history, a connection to the past, and a reminder of the love that binds us all together.

As I take a bite of the warm, flaky Rhubarb-Apple Strudel, I close my eyes and savor the flavors, feeling the presence of all those who came before me. And I know that as long as I keep cooking and sharing these recipes, the spirit of my grandmother, Martha, and all the other cooks who have touched my life will live on in every delicious bite.