Apple strudel

Apple strudel

By
From
Baking
Serves
10-12
Photographer
Vanessa Levis

A delicate filled pastry which is usually associated with Austrian cooking. Strudel is one of the best and most famous of desserts – a wonderfully crisp, tender and flaky construction of paper-thin pastry layers rolled round a filling.

Ingredients

Quantity Ingredient
6 large cooking apples, peeled, cored and thinly sliced
110g caster sugar
1 1/2 teaspoons ground cinnamon
1/2 cup sultanas
2 teaspoons grated lemon rind
1 quantity Strudel pastry
melted butter, to brush
1 cup fresh breadcrumbs, fried in 15 g butter

Method

  1. Preheat the oven to 230°C. Grease a baking tray.
  2. Mix the apples, sugar, cinnamon, sultanas and lemon rind together and set aside.
  3. Brush the stretched-out strudel dough with the melted butter and sprinkle with the fried breadcrumbs.
  4. Spoon the apple mixture in an 8–10 cm wide line along one side of the pastry, to within 5 cm of the edges. Fold the near edges of the pastry over the filling and roll up, starting from the filling end, by lifting the cloth to make the dough roll over and over on itself.
  5. Lift the strudel onto the prepared baking tray, seam side down, curving it into a horseshoe if it is too long for the tray. Brush with more melted butter.
  6. Bake for 10 minutes, then reduce the oven temperature to 200°C and bake for a further 20 minutes or until the strudel is crisp and brown. Brush several more times with melted butter while cooking, and again after removing from the oven. Serve warm, cut into wide diagonal slices.

Note

  • Strudel should be served freshly baked, as the pastry toughens when cold. However, it can be frozen unbaked and then baked straight from the freezer. Remove from the freezer wrapping and place on a greased baking tray. Bake as directed in the recipe, but allow an extra 15–20 minutes baking time after reducing the oven temperature to 200˚C. Test by inserting a fine skewer into the centre; the tip should be hot when withdrawn. Cover the strudel loosely with foil if the pastry is over-browning before the filling is cooked through.
Tags:
baking
bakery
margaret
fulton
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