German Gluten-Free Apple Strudel with Cinnamon Cream
Discover this exquisite gluten-free German Apple Strudel recipe and indulge in the aroma of apples simmered in cinnamon, wrapped in delicate layers of buttery filo pastry.
Allergens
None
Ingredients
- 1. 6 large Granny Smith apples 2. 2 tablespoons lemon juice 3. 1 cup granulated sugar 4. 1 tablespoon ground cinnamon 5. 1/2 teaspoon ground nutmeg 6. 1/4 teaspoon salt 7. 8 sheets filo pastry (gluten
- free) 8. 3/4 cup unsalted butter, melted 9. 1/2 cup almond flour 10. Confectioners' sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, toss apples with lemon juice. In another bowl, combine granulated sugar, cinnamon, nutmeg, and salt. Add sugar mixture to the apples, mixing well.
- Unroll filo pastry sheets on a clean surface. Brush each sheet with melted butter and stack them, placing a piece of parchment paper between layers to prevent sticking. Cut the stack into 6 equal portions.
- Lay one portion of the filo stack on the parchment lined baking sheet. Arrange apple mixture along the shorter edge of the pastry, leaving a border around the edges. Sprinkle almond flour over the apples. Roll up the pastry tightly, enclosing the apples, and transfer to the baking sheet. Repeat with remaining portions.
- Bake strudels for 30 35 minutes, or until golden brown. Cool on a wire rack. Cinnamon Cream:
- In a medium bowl, whisk together 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon ground cinnamon until stiff peaks form.
Chef’s Insight
The secret to perfect filo pastry lies in the butter. Brush generously between layers for a crisp, flaky texture.
Notes
To prevent filo pastry from drying out, keep it covered with a damp cloth while working with it.