The classic apple strudel is known worldwide. But have you ever tried strudel with apples and marzipan? Thin apple slices mixed with lots of marzipan pieces that blend together during baking to create this unique taste. In this case, I opted for a phyllo pastry shell, which is crunchier than the classic puff pastry and, like the latter, is very easy to work with. Of course, if you prefer, you can also make this strudel with puff pastry.
To enjoy it in all its crispiness, it’s best to consume it on the same day, as the phyllo pastry tends to soften when in contact with apples. Alternatively, you can freeze it already sliced and thaw the individual slices as needed.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 0.71 oz butter
- 2 tablespoons breadcrumbs
- 2 tablespoons raisins
- 2 tablespoons rum
- 4 apples
- 1 lemon (juice)
- 2.65 oz marzipan
- 2 tablespoons almonds (coarsely chopped)
- 1 tablespoon vanilla sugar
- 2 teaspoons cinnamon
- 8 sheets phyllo dough
- 1.41 oz butter
Steps
To prepare the strudel with apples and marzipan, melt the butter in a pan and toast the breadcrumbs for a few minutes, stirring continuously to prevent burning. Then remove from the heat and set aside to cool.
Soak the raisins in the rum and set aside.
Preheat the oven to 374°F (fan-assisted).
Wash and peel the apples, remove the core, and slice them very thinly, ideally with a mandoline to get uniform slices. Place the apple slices in a bowl and immediately drizzle with lemon juice to prevent them from browning. Mix well.
Grate the marzipan with a coarse grater or cut it into small cubes and add to the apples. Also add the almonds, vanilla sugar, cinnamon, and raisins along with the rum. Mix everything well.
Melt the butter in a small bowl.
Place the first sheet of phyllo dough on parchment paper and brush with melted butter. Add another sheet of phyllo dough, brush again with butter, then add another sheet of phyllo dough and also brush this one with melted butter. Now continue in the same way with the remaining phyllo sheets and melted butter, but do not lay them exactly on top of the previous ones; instead, stagger them so that each sheet extends 2-3 inches beyond the previous one. This way, you will have a lengthened layer of phyllo dough.
Then distribute the toasted breadcrumbs in the butter on the first part of the phyllo dough, the one where you placed 3 layers on top of each other, leaving about 1 inch free along the edges, and then distribute the apple and marzipan filling on top. Fold the side edges inward and then roll everything up to form a classic strudel.
Transfer the strudel along with the parchment paper onto the baking sheet, brush with the remaining melted butter, and bake at 374°F for about 30 minutes until golden brown.
Remove your strudel with apples and marzipan from the oven and enjoy warm or cold with a dusting of powdered sugar.
To enjoy it in all its crispiness, it’s best to consume it on the same day, as the phyllo pastry tends to soften when in contact with apples. Alternatively, you can freeze it already sliced and thaw the individual slices as needed.
