Celiac.com 06/04/2024 – Apfelstrudel, a delightful dessert renowned for its flaky pastry and sweet, cinnamon-spiced apple filling, holds a cherished place in German culinary traditions. Originating in Austria but widely embraced in German cuisine, this delectable pastry reflects the rich tapestry of flavors and techniques that define Central European baking. The history of Apfelstrudel traces back centuries, where it was once enjoyed as a royal delicacy before becoming a beloved household treat across Germany and beyond. Today, it continues to evoke nostalgia for cozy family gatherings, festive celebrations, and indulgent afternoon coffee breaks in quaint cafes nestled along cobblestone streets.
This gluten-free version of Apfelstrudel captures the essence of the classic recipe while catering to those with dietary restrictions. By using gluten-free phyllo pastry sheets and carefully selected ingredients, this recipe ensures that everyone can savor the comforting flavors and textures of traditional Apfelstrudel without compromising on taste or quality. Whether served as a decadent dessert during Oktoberfest festivities or as a comforting sweet treat on a chilly evening, gluten-free Apfelstrudel invites you to experience the warmth and joy of German baking heritage in every delightful bite.
Gluten-Free Phyllo Pastry Sheets Recipe
Ingredients:
2 cups gluten-free all-purpose flour
¼ cup cornstarch
1 teaspoon xanthan gum
½ teaspoon salt
½ cup warm water
2 tablespoons olive oil, plus extra for brushing
Cornstarch or gluten-free flour for dusting
Instructions:
In a large mixing bowl, combine the gluten-free all-purpose flour, cornstarch, xanthan gum, and salt. Mix well to ensure even distribution of the dry ingredients.
Make a well in the center of the dry ingredients and pour in the warm water and olive oil. Using a spatula or your hands, mix the ingredients until a dough forms.
Knead the dough on a lightly floured surface (using cornstarch or gluten-free flour) for about 5-7 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal portions and shape each portion into a ball. Place the dough balls on a baking sheet and cover them with a clean kitchen towel. Let them rest for 30 minutes to relax the gluten-free dough.
Preheat your oven to 350°F (175°C).
Take one dough ball at a time and roll it out on a cornstarch-dusted surface into a very thin sheet. Aim for a thickness of about 1/16 inch or even thinner if possible.
Carefully transfer the rolled-out dough sheet onto a parchment-lined baking sheet. Brush the surface lightly with olive oil.
Repeat the rolling process with the remaining dough balls, stacking each rolled-out sheet on top of the previous one on the baking sheet. Ensure you brush each layer lightly with olive oil.
Once you’ve layered all the dough sheets, place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the pastry sheets are lightly golden and crispy.
Remove the baked gluten-free phyllo pastry sheets from the oven and let them cool completely on a wire rack.
Once cooled, carefully peel the sheets apart and use them to make your gluten-free Apfelstrudel or store them in an airtight container for later use.
Gluten-Free Apfelstrudel (Apple Strudel) Recipe
Ingredients:
4 large apples, peeled, cored, and thinly sliced
½ cup granulated sugar
1 teaspoon ground cinnamon
½ cup gluten-free breadcrumbs or almond flour
½ cup raisins (optional)
Zest of 1 lemon
¼ cup unsalted butter, melted
6 gluten-free phyllo pastry sheets (from above recipe)
Gluten-free flour or cornstarch for dusting
Powdered sugar for dusting
Vanilla ice cream or whipped cream for serving (optional)
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, gluten-free breadcrumbs or almond flour, raisins (if using), and lemon zest. Toss everything together until the apples are well coated with the mixture.
Place one gluten-free phyllo pastry sheet on a clean surface dusted with gluten-free flour or cornstarch. Brush the sheet with melted butter. Repeat this process with five more phyllo sheets, brushing each layer with melted butter.
Spoon the apple mixture along one long edge of the phyllo stack, leaving about 2 inches of space from the edges. Gently fold the edges of the phyllo over the filling and roll it up tightly to form a strudel shape.
Carefully transfer the apple strudel to the prepared baking sheet, seam side down. Brush the top of the strudel with more melted butter.
Bake the apple strudel in the preheated oven for about 30-35 minutes or until the pastry is golden brown and crispy.
Remove the apple strudel from the oven and let it cool slightly. Dust the top with powdered sugar before slicing.
Serve slices of the gluten-free Apfelstrudel warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Side Dishes & Pairings
When serving gluten-free Apfelstrudel, consider complementing its flavors with suitable side dishes and beverages to enhance the dining experience. For a harmonious pairing, a glass of dry German Riesling wine can be an excellent choice. The crisp acidity and fruity notes of Riesling, especially from Germany’s renowned wine regions like Mosel or Rheingau, provide a refreshing contrast to the sweet and spiced apple filling of the strudel. The wine’s versatility allows it to balance the richness of the pastry while accentuating the apple’s natural sweetness.
Enjoy your delicious gluten-free Apple Strudel!
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