Quick apple strudel

Quick apple strudel

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

This version is simplified by using commercial puff pastry, rolled as thinly as possible. Use butter puff pastry if you can find it. The same method is used when making this recipe with classic Strudel Pastry.

Ingredients

Quantity Ingredient
4 large cooking apples, peeled, cored and thinly sliced
2 tablespoons brown sugar
1 teaspoon vanilla essence
250g Puff pastry
125g unsalted butter
1/2 cup fresh breadcrumbs
2 tablespoons redcurrant jelly
1/2 cup chopped blanched almonds
sifted icing sugar, to dust
whipped cream, to serve

Method

  1. Sprinkle the apples with brown sugar and vanilla, toss well to coat the apples and stand for 1 hour.
  2. Preheat the oven to 190°C. Grease a baking tray.
  3. Roll out the pastry on a floured tea towel to an oblong shape about 50 cm x 35 cm.
  4. Melt half the butter and sauté the breadcrumbs until golden.
  5. Melt the remaining butter and brush half over the pastry, leaving a 5 cm margin along each side. Spread half the apples over the crumbs, dot with 1 tablespoon redcurrant jelly and sprinkle with half the almonds. Top with the remaining apples, jelly, almonds and breadcrumbs.
  6. Fold in the edges of the pastry and brush with the remaining melted butter. Roll up like a Swiss roll and place the strudel, seam side down, on the prepared baking tray, curving it if necessary to fit. Brush the top with melted butter and bake for 45 minutes, brushing again with butter every 10 minutes. Remove from the oven and dust generously with icing sugar. Serve warm, with whipped cream.
Tags:
baking
bakery
margaret
fulton
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