Apple strudel

Apple strudel

By
From
Encyclopedia of Food and Cookery
Serves
10-12

Ingredients

Quantity Ingredient
6 large cooking apples, peeled, cored and thinly sliced
115g caster sugar
1 1/2 teaspoons cinnamon
60g sultanas
2 teaspoons lemon zest, grated
1 quantity Strudel pastry
butter, melted
80g fresh breadcrumbs, fried in butter

Method

  1. Mix apples, sugar, cinnamon, sultanas and lemon zest together and set aside.
  2. Brush stretched-out strudel dough with melted butter and sprinkle with fried breadcrumbs. Spoon the apple mixture in an 8–10 cm wide line along one side, to within 5 cm of the edges. Fold near edges of pastry over filling, and roll up, starting from filling end, by lifting the cloth to make the dough roll over and over on itself.
  3. Lift strudel onto a greased baking tray, curving it into a horseshoe if too long for the tray. Brush with more melted butter. Bake in a preheated very hot oven (230°C) for 10 minutes, then reduce heat to hot (200°C) and bake for a further 20 minutes or until strudel is crisp and brown.
  4. Brush several more times with melted butter while cooking, and again after removing from 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 freezer wrapping and place on a greased baking tray. Bake as directed in recipe, but allow an extra 15–20 minutes’ baking time after reducing heat to hot (200°C). Test by inserting a fine skewer into the centre; tip should be hot when withdrawn. Cover strudel loosely with foil if pastry is over-browning before filling is cooked through.
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