Apple strudel tower

For 4 people
  • 1 pack (250 g) strudel dough sheets, filo or yufka dough (10 sheets of 30 x 31 cm; refrigerated shelf)
  • 40 g almond flakes
  • 2 apples ( z. B. Granny Smith)
  • 80 g Sugar
  • juice of 1/2 lemon
  • 2 tbsp raisins
  • 1 EL Butter
  • 4 Scoops of vanilla ice cream
  • 1 TL Icing sugar
30 minutes
very easy
Let the dough sheets rest at room temperature for about 10 minutes. Take out 4 sheets, wrap the remaining filo pastry sheets in foil, store in the refrigerator and process immediately.
Roast the almond flakes in a pan without fat, remove. Wash and core the apples and cut into 8 slices. Caramelize sugar in a pan, deglaze with lemon juice. Let the apple slices and raisins soak in the caramel for about 4 minutes while turning.
Cool on kitchen paper and allow to drain.
Leave the butter out in a saucepan. Halve the filo pastry sheets, roughly compress and place the 'pastry fans' on 2 baking trays. Brush the dough with liquid butter and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
manufacturer) for about 5 minutes Bake until golden brown, take out of the oven and let cool down.
Arrange 2 dough compartments and 2 apple slices in layers with a scoop of vanilla ice cream on plates. Garnish with raisins and flaked almonds. Dust the strudel towers with powdered sugar.
1 person approx.:
  • 410 kcal
  • 1720 kJ
  • 6 g protein
  • 14 g fat
  • 65 g carbohydrates


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