Elegant German Gluten-Free Apple Strudel

Allergens

Gluten, Dairy (if using salted butter)

Ingredients

• 2 large tart apples (preferably Granny Smith)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1 tbsp lemon juice
• 3 oz gluten
• free phyllo dough (20 sheets)
• 1/2 cup unsalted butter, melted
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Peel, core, and slice the apples into thin strips. In a large bowl, combine the apple slices, sugar, cinnamon, nutmeg, salt, and lemon juice. Toss to coat evenly.
3. Working with one sheet of phyllo dough at a time, brush lightly with melted butter and stack them on top of each other on the parchment lined baking sheet. Repeat until all 20 sheets are used, creating a layered phyllo base.
4. Spoon the apple mixture evenly onto the center of the buttered phyllo layers, leaving a border around the edges.
5. Carefully fold the edges of the phyllo dough over the apple filling to create a square strudel. Brush the top and sides with more melted butter.
6. Bake for 30 35 minutes, or until the pastry is golden brown and crisp. Remove from oven and let cool slightly before slicing.
7. Serve warm, dusted with powdered sugar if desired. Enjoy the symphony of flavors and textures as you savor each delightful bite of our gluten free apple strudel.

Chef’s Insight

For an extra touch of indulgence, serve the strudel with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

This recipe can be easily doubled or tripled to accommodate larger gatherings.