This recipe is so easy it's not true. I think the mistique around Apfelstrüdel comes from the pastry which is so difficult. We circumvent the problem using filo pastry!
We have come across two kinds of filo pastry: the right one, rectangular and a second one, squares. When you're in the middle of baking you don't run out to find other pastry; you use the stuff you have but overlap the ends and stick them together with melted butter.
Also, I have made this recipe using [frozen] Summer Fruits/Fruits of the Forest and left out the other ingredients, apart from sugar, of course. Dead easy. Here it is:
2 thinly sliced Bramley [cooking] apples [not kilos, as I did first, nor cups, but TWO - you will find this sufficient!]
1/4 C raisins 1/4 currants - or 1/2 cup raisins which I use
1/3 C white sugar/Splenda [generous]
1 [generous] tsp cinnamon
2/3 chopped walnuts/flaked almonds [I always use the latter - always have them in the house]
1 C melted butter
Flour your board. Lay 12 sheets of filo pastry on top of each other, spreading melted butter with a pastry brush between layers. If you have the square pieces, lay these end to end and use them up as if they were rectangular.
Lay apples and almonds in the length.
Tuck in the ends, roll up tightly.
Brush the top with the remaining butter, sprinkle sugar on top.
Bake for 30 mins at 400F/200C/gas mark 5 until golden.
Sprinkle icing sugar over before serving.
