I have been making dessert with apple a lot lately. After I made the apple pie, we had this apple strudel and followed by apple crumble for dessert. With the cold weather we are having, it is always nice to have something warm after dinner. Having the oven working also keep the house extra warm. I use to be able to buy apple strudel from the bakery but it is not easy to get it this day. I substitute dried cranberry instead of sultanas and this strudel can also be served cold as an afternoon snack. When my son asks for more of it, I know I should keep this recipe close at hand.
(make 3 rolls)
3 sheets of puff pastry
1 egg, beaten
2 large cooking apples
1/2 teaspoon vanilla essence
1/4 cup sugar
1/2 teaspoon lemon rind
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoon dried cranberry
1/2 white breadcrumbs
1/4 cup brown sugar
- Peel, core and slice apples thinly. Mix apple slices into bowl with sugar, vanilla, nutmeg, cinnamon, lemon rind and cranberry. Allow to stand for about 30 minutes then drain off excess liquid from apples.
- Melt butter in a pan, add breadcrumbs, stir over low heat until breadcrumbs are golden brown. Let cool a bit and mix the crumbs with the brown sugar.
- Lay a sheet of pastry onto the chopping board, sprinkle 1/3 of the breadcrumb mix over the pastry. Spoon apple mixture along one end of pastry and brush some egg wash toward the end edge. Fold in sides of pastry to edge of apple filling, then carefully roll up the strudel.
- Repeat the procedure for the rest of the pastries. Brush egg over the strudels and bake in 230c hot oven for 20-25 minutes or until golden brown. When cold, dust with icing sugar and cut into thick slices.
Source: Adopted and modified from the cookbook "Cooking Class Cookbook" published by the Australian Women's Weekly - Home Library