Index A-Z
Easy Apple Strudel
Cakes
- 400 g (1 package) puff pastry, thawed*
- 765 g (1 large tin) pie apples, drained
- 4 tablespoons chopped pecans
- 4 tablespoons raisins or cranberries (optional)
- 30 - 60 ml cinnamon sugar
- 60 ml bread crumbs
- 1 egg
- flour
- Icing sugar for decoration
- Drain the pie apples and cut them into 1-2 cm pieces.
- Open the pastry on a lightly floured surface, cut in half and place each half on a lightly floured kitchen towel.
Gently stretch the sheets to rectangles of about 25 x 50 cm - the dough should get slightly transparent. - Add the pecans, raisins, cinnamon sugar and bread crumbs to the pie apples; mix.
- Distribute the apple mixture in strips across in the pastry, starting close to the bottom edge with about a third of the mixture, then a bit less for each further strip. (See sketch at the bottom.)
- Beat the egg and 15 ml of the apple juice or water with a fork.
- Brush the edges of the dough with the beaten egg; fold the bottom edge over the apple mixture, lift the kitchen towel and roll up the pastry by just lifting the towel higher and higher.
- Place on a baking sheet with the top edge facing down; brush with the remainder of the beaten egg mixture and cut a few slits into the top layer of the pastry.
- Bake at 180 °C for 40-50 minutes or until the Strudel is golden brown.
- Mix icing sugar with boiling water to a thick paste and brush on the still hot cake. Another option is to dust with icing sugar just before serving
- Allow to cool and serve with whipped cream.
* I use the whole roll of puff pastry, but you could use half the ingredients (1 small tin of pie apples) to make one strudel only. In this case - cut the puff pastry in half before allowing it to thaw.
