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Apple Strudel

A recipe from the Good Food collection.

Ingredients

Apple Strudel
Apple Strudel
30 g (1 oz) unsalted butter
4 green cooking apples, peeled, cored and thinly sliced
2 tablespoons orange juice
1 tablespoon honey
55 g (2 oz/¼ cup) sugar
60 g (2¼ oz/½ cup) sultanas (golden raisins)
2 sheets ready-rolled puff pastry, thawed
25 g (1 oz/¼ cup) ground almonds
1 egg, lightly beaten
2 tablespoons soft brown sugar
1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 220°C (425°F/Gas 7). Lightly grease two baking trays.
  2. Heat the butter in a saucepan. Add the apple slices and cook for 2 minutes, or until lightly golden. Add the orange juice, honey, sugar and sultanas. Stir over medium heat until the sugar dissolves and the apple is just tender. Transfer the mixture to a bowl and leave until cool.
  3. Place one sheet of pastry on a flat work surface. Fold it in half and make small cuts in the folded edge of the pastry at 2 cm (¾ in) intervals. Open out the pastry and sprinkle with half of the ground almonds. Drain away the liquid from the apple and place half of the mixture in the centre of the pastry. Brush the edges with some of the lightly beaten egg, and fold together, pressing firmly to seal.
  4. Place the strudel on a tray, seam side down. Brush the top with egg and sprinkle with half of the combined brown sugar and cinnamon. Repeat the process with the other sheet of pastry, remaining filling and the rest of the brown sugar and cinnamon.
  5. Bake for 20–25 minutes, or until the pastry is golden and crisp. Serve hot with cream or ice cream, or at room temperature as a teatime treat.

Note: Many types of fresh or tinned fruit, such as pears, cherries or apricots, can be used to make strudel. Just make sure that the fruit is well drained before using, or the pastry base will become soggy.

Main ingredient:
Apple
Cuisine:
European
Course:
Dessert

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