Apple strudel

Apple strudel

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

This famous Austrian strudel is a lovely way to use a glut of Bramleys in the autumn. Serve hot with custard, or cold with cream.

Ingredients

Quantity Ingredient
1 quantity Strudel pastry
or 6-8 sheets bought filo
extra flour, to dust
100g butter
icing sugar, to dust

For the filling

Quantity Ingredient
1kg bramley apples
1 lemon
100g raisins
60g soft light brown sugar
1/2 teaspoon ground cinnamon
pinch ground cloves
2-3 tablespoons dried breadcrumbs

Method

  1. Heat the oven to 220°C.
  2. For the filling, peel, quarter and core the apples, then cut into irregular 2.5cm chunks. Place in a bowl.
  3. Finely grate the zest and squeeze the juice of half the lemon, then add to the apples with the raisins, sugar and spices, and mix together well. The earlier you make the filling the better, as the flavours will combine and the sharp edges of the apple will soften. Taste and add more sugar and spices if necessary; the filling should be sweet rather than sharp, but not cloyingly so.
  4. If using homemade strudel pastry, gently stretch it on a floured tea towel into a large rectangle (see page 106) and trim the edges with a large knife. If using bought filo, overlap the sheets to make a rectangle about 30 x 40cm. Melt the butter in a small saucepan and use to brush the pastry, then scatter the breadcrumbs over the surface.
  5. Place three quarters of the filling along one short end of the pastry and scatter the remaining filling over the surface.
  6. Using the tea towel to help, roll up the pastry from a short edge in a fairly tight roll, brushing off the excess flour as you go. Roll the strudel onto a baking sheet, with the pastry join underneath, and curve into a half moon shape. Dust off the excess flour and brush with melted butter.
  7. Bake in the oven for 30–40 minutes until the pastry is a deep golden colour and crisp. The apples should be soft; use a skewer to check.
  8. Trim off the pastry ends and carefully transfer the strudel to a serving platter. Dust with icing sugar and serve warm or cold.

Variation

  • To make pear and Medjool date strudel, replace the apples, raisins, sugar, cinnamon and cloves with 1kg pears, peeled, cored and cut into chunks, 200g Medjool dates, pitted and cut into chunks, ¼ tsp freshly grated peeled ginger and 30g soft dark brown sugar.
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