Quick apple strudel

Quick apple strudel

By
From
Encyclopedia of Food and Cookery
Serves
6-8

An Austrian speciality – paper-thin pastry enveloping buttery, spiced apple slices. This version is simplified by using commercial puff pastry, rolled as thin as possible. The same method is used when making with classic strudel pastry (see: Strudel).

Ingredients

Quantity Ingredient
4 large cooking apples, peeled, cored and thinly sliced
2 teaspoons brown sugar
1 teaspoon natural vanilla extract
250g puff pastry
125g unsalted butter
40g fresh breadcrumbs
2 tablespoons redcurrant jelly
80g almonds, chopped
icing sugar, sifted
whipped cream, to serve

Method

  1. Sprinkle apples with brown sugar and vanilla, toss well to coat apples and stand for 1 hour.
  2. Roll out pastry on a floured dish towel to an oblong shape about 35 × 50 cm.
  3. Melt half the butter and sauté breadcrumbs until golden. Melt remaining butter and brush half over pastry, leaving a 5 cm margin along each side. Spread half the apples over crumbs, dot with 1 tablespoon redcurrant jelly and sprinkle with half the almonds. Top with remaining apples, jelly, almonds and breadcrumbs.
  4. Fold in edges of pastry and brush with remaining melted butter. Roll up like a Swiss roll and place strudel, seam side down, on a greased baking tray, curving it if necessary to fit. Brush top with butter and bake in a preheated moderately hot oven for 45 minutes, brushing again with butter every 10 minutes. Remove from oven and dust generously with icing sugar. Serve warm, with whipped cream.
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