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“An apple strudel a day keeps the doctor away”, right?! Probably not. If you eat an Apple Strudel Cake like this one each day you are probably dead in no time… but it would be a happy death for sure ;P Just kidding! Today is “Apple Strudel Day” in the US and I had to celebrate that day, of course. Not necessarily with the original apple strudel but with my version, as you can see here…

Apple strudel is already something reaallly delicious… let’s be honest. No matter if in summer or winter, a small piece of strudel with vanilla sauce or a scoop of vanilla ice cream is always a good option as a dessert! Apples are not my favorite “summer fruits” though. I prefer berries and other summer fruits, but in this case, I am willing to make an exception. If an apple comes along in such an appealing garment, you just have to say yes! ;)

I probably could have celebrated the Apple Strudel Day with a classic apple strudel… D’oh! But I already got a recipe for a nice Viennese Apple Strudel here on the blog. Improving that one would have been a difficult job since it is already so good. So what can you do? Apple strudel in the shape of a cake, obviously. With the filo dough, it’s actually done faster and easier than with a homemade classic strudel dough… that one can be a bit tricky and bitchy :P There is no need to make our life more difficult, right?! Exactly!

Filo dough is pretty much the only dough I don’t make myself at home. There are really good products in the supermarkets available and you can save yourself some time and hard labor if you buy a pre-made one from the store. It’s really hard to get a homemade filo dough as thin as you want it to be anyway… We always have filo pastry in the fridge. Just wrap something in it and bake it, or use it as a base for a tart or a pie. You can save a lot of time using filo instead of a shortcrust pastry, for example. Same for puff pastry. There are a few good products (made with butter instead of palm fat) that you can use without any problems. However, whenever I need puff pastry dough for more “unusual” bakes or in a certain size or thickness, I do the extra work. The supermarket stuff won’t give you the same results there ;)

Apart from the shape, this apple strudel cake has everything a classic apple strudel has: a delicious apple filling wrapped in wafer-thin dough, dusted with some confectioners’ sugar. In addition, I smuggled in some curd cheese, cream cheese, almonds, and cranberries to get a more cheesecake-ist texture for the filling. I might have used a bit too much of the confectioners’ sugar though… but apart from that it is actually like a classic apple strudel ;P

If you like the combination of apples and thin dough, then try my Apple Pie Spring Rolls – these are basically a copycat of the fried apple pies you can find at the well-known fast food giant with the big “M” ;) One of my favorite items on the menu here in Germany… I heard in the US they are only sold as fried apple pie on Hawai’i…

If apple strudel is not your favorite dessert – how about something else with apples? There is so much you can make…

Invisible Apple Cake aka. Gateau Invisible aux Pommes

German Apple Sour Cream Cake

INGREDIENTS / ZUTATEN

12.3 oz. (350g) curd cheese aka. quark (20% fat)
5.3 oz. (150g) cream cheese
4 medium eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup (100g) sugar
1.8 oz. (50g) wheat semolina
32 oz. (900g) apples
2.1 oz. (60g) dried cranberries
1.8 oz. (50g) sliced almonds

1 pkg. filo dough sheets (10 sheets à 12x12inches)
3-4 tbsp. butter, melted
2-3 tbsp. bread crumbs

350g Speisequark (20% Fett)
150g Frischkäse
4 Eier (M)
2 TL Vanille Extrakt
1 TL Zimt
100g Zucker
50g Weizengrieß
900g Äpfel
60g Cranberries, getrocknet
50g Mandelblättchen

1 Pkg. Filoteig/Strudelteig (10 Blätter à 30x30cm)
3-4 EL Butter, geschmolzen
2-3 EL Semmelbrösel

DIRECTIONS / ZUBEREITUNG

1. Start by taking the filo dough out of the fridge and let it come to room temperature for about 10 minutes. Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and grease lightly. Set aside.

2. Add the curd (quark), cream cheese, eggs, vanilla extract, cinnamon, sugar, and semolina to a large bowl and mix until well combined. Set aside. Peel, core, quarter, and cut into dices. Add together with the cranberries to the large bowl and mix in.

3. Take the dough sheets out of the package and place on your workspace. Brush each one with melted butter and place six of them rotating each one slightly in the springform tin – press to the bottom and side and let the rest overlap the tin. To keep the dough sheets from drying out you can cover them with a damp kitchen towel while working on the cake. Sprinkle the bread crumbs onto the base of the cake and pour in the apple filling – sprinkle with the sliced almonds. Fold the overlapping parts of the dough sheets to the center and cover the filling with it. Crumple the remaining buttered dough sheets slightly and place on top of the cake. Bake for 55-60 Minutes. If the filo dough gets too dark, cover with a sheet of baking paper or aluminum foil. Take the cake out of the oven and place on a wire rack, open the springform tin immediately so the cake can cool down and won’t stick to the tin. Let cool down completely. Dust with some confectioners’ sugar (optional) before serving.

1. Als erstes den Filoteig/Strudelteig in der Packung für etwa 10 Minuten auf Zimmertemperatur kommen lassen. Den Ofen auf 175°C (350°F) vorheizen. Eine 26cm (10 inches) Springform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.

2. Den Quark mit Frischkäse, Eiern, Vanille Extrakt, Zimt, Zucker und Grieß in einer großen Schüssel verrühren. Zur Seite stellen. Die Äpfel schälen, entkernen, vierteln und in Würfel schneiden. Zusammen mit den Cranberries in die Schüssel geben und alles gut verrühren.

3. Die Teigblätter aus der Packung holen und nacheinander mit der geschmolzenen Butter bestreichen (damit der Teig nicht austrocknet, kann man zwischendurch immer wieder ein feuchtes Tuch auf den Teig legen). Sechs der Teigblätter nacheinander, jeweils leicht versetzt in die Form legen – der Boden und die Seiten sollten dabei einigermaßen glatt sein und der Rest über den Rand rüberhängen. Den Boden mit den Semmelbröseln bestreuen und dann die Apfelfüllung darauf verteilen und mit den Mandelblättchen bestreuen. Den Überhang der Teigblätter über die Füllung schlagen und dann die übrig gebliebenen, gebutterten Teigblätter leicht zerknüllen und locker auf die Füllung setzen. Für 55-60 Minuten backen. Sollten die Teigblätter zu dunkel werden, den Kuchen mit einem Stück Backpapier oder Alufolie abdecken. Den fertigen Kuchen aus dem Ofen holen, auf ein Kuchengitter setzen und die Form öffnen, damit der Kuchen auskühlen kann und nichts kleben bleibt. Komplett auskühlen lassen und vor dem Servieren nach Belieben mit etwas Puderzucker bestreuen.

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Here is a version of the recipe you can print easily.