A Middle European classic!
We as well can enjoy it and here is the recipe I created myself after a lot of experimenting.
This is easy and much better (healthier) way to make it at home than to use frozen industrial ready-made filled with trans fats and other (not) funny ingredients ...
Here is what you need for the gluten-free filo pastry:
- 200 g gf mixture for desserts (or you can even use mixture for bread, but in that case mix it with the 30 % cornstarch)
- 110 g deglutenised wheat starch (in Europe it is by Swedish Finax) or pure corn starch
- 150 ml lukewarm water (app 35 dgrs C.)
- juice of 1/4 lemon
- if you are using xhanthan gum add 1/2 tsp (not crucial, but gives better elasticity)
Hand mix all ingredients together into a smooth dough, roll it in a ball, wrap in a plastic foil and leave aside for max 10 min.
Divide into two parts and roll in rectangular shape as thin as you can (paper thin). You should be able to roll it with the minimum of flour for sprinkling. It should not break or crack.
The elasticity of the dough highly depends on the quality of the flour you are using in this recipe. Flour mixture should have as binder either tapioca starch, vegetable fibers, whey proteins, xanthan gum or similar binders to give softness as well.
The dough must also be a little bit warm when you roll it (when it gets cool, it may crack).
And here is the idea for the basic filling, (which is better to prepare before you make the filo pastry):
- app. 500-750 g peeled and coarsely grated apples of your choice
- 70-80 g of brown sugar
- a handful of raisins (I prefer golden ones)
- 1 tsp cinnamon (or more if you prefer)
- a little bit of rum (app 1 dl) or some schnapps (grappa or plum schnapps)
- melted and cooled butter to grease pastry
Soak rasins in rum (add some lukewarm water so the raisins would soften quicker) for about 20-30 min, then drain them. In the meantime grate apples, sprinkle with brown sugar and leave them aside to darken. Drain them gently to relase extra juice (do not squeezze them completely).
Lightly brush the filo pastry with butter, put some apple filling (not too much because the pastry could soak too much liquid from it), add some drained raisins, sprinkle with cinnamon and gently roll it. Leave one side of the pastry empty (app 1/4) - the side you will glue to the strudel.
Fold the endings of strudel and brush with some butter to stick them firmly so the filling would not fall out. Also brush the strudel on top with some butter, place it in the flat baking tin (lined with baking sheet) and sprinkle with some sugar.
Repeat the same with remaining dough.
Bake at 180-190 dgrs C for about 35-40 min.
It is the best to serve and eat the same day when prepared; the next day it can be heated in the microwave or in the oven.