19 August 2013

Apple Strudel

I had some apples and puff pastry left over from one of my other recipes and I simply couldn't not make this. I think there may be a law which states you need to make an apple strudel if you have apples and puff pastry.

  • about 150g of ready-made puff pastry
  • 1 cooking apple, quartered and thinly sliced (although I had less than that left over, probably around half to ¾ of an apple, and it worked just as well)
  • 3 tbsp of raisins
  • 1 tbsp of plain flour
  • 1 tsp of cinnamon
  • 2 tbsp of sugar (any type of sugar will do, but I used 1tbsp of white sugar and 1tbsp of brown)
  • Icing sugar (for dusting)
  • Egg-wash (1 egg plus a small splash of milk, beaten with a fork)

  1. Mix the sugar, cinnamon and flour together. Add the apples and raisins until they are evenly coated.
  2. Roll out the pastry until you get a large, thin square. Spread out the apples and raisins evenly all over the pastry, leaving only about an inch or so of a rim around the edges.
  3. Start rolling up the pastry from one edge until you've rolled the whole thing up and reached the opposite edge. Use a bit of egg-wash to glue that edge up.
  4. Using some more egg-wash, pinch and seal up the sides of the roulade.
  5. Place the apple strudel on an oven tray lined with parchment paper and spread a bit egg-wash all over its surface.
  6. Place in an oven pre-heated to 200 degrees and bake for about 20 minutes.
  7. Once it’s golden brown, take it out of the oven and dust with icing sugar.

Serve hot with a bit of custard, cream or ice-cream if you have any, or just on its own. Enjoy! :)

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