Apple strudel

Apple strudel

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

This version of the famous continental dessert is simplified by using commercial puff pastry, rolled as thinly as possible.

Ingredients

Quantity Ingredient
4 large cooking apples, peeled and cored
2 tablespoons brown sugar
1 tablespoon vanilla essence
250g commercial puff pastry
125g unsalted butter
1/2 cup fresh breadcrumbs
2 tablespoons redcurrant jelly
1/2 cup chopped almonds
icing sugar, to dust

Method

  1. Preheat the oven to 190°C. Quarter the apples. Cut into thin slices. Sprinkle with sugar and vanilla essence. Toss well to coat and leave to stand for 1 hour. Put the pastry on a well-floured tea towel and roll out as thinly as possible to an oblong shape of about 35 cm x 51 cm, or make 2 separate strudels by rolling each out half the size.
  2. Melt half the butter in a saucepan and sauté the breadcrumbs until golden. Melt remaining butter, brush over the pastry and sprinkle half of the breadcrumbs in an even layer over half the pastry, leaving a 5 cm margin at each side and one end. Spread half the apples over the breadcrumbs. Dot with 1 tablespoon redcurrant jelly. Sprinkle with half the almonds. Top with the remaining apples, redcurrant jelly, almonds and breadcrumbs. Fold in the edges of the pastry. Brush the folds with the melted butter. Starting with the filled end, roll up as you would a Swiss roll. Put the strudel on a greased large baking tray. Curl the roll slightly to fit the tray, if necessary. Brush with melted butter. Bake for 45 minutes, brushing with remaining butter every 10 minutes. Dust with icing sugar.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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