Last week I craved comfort food. And I happened to have some apples in the fruit bowl.
Apple pie seemed like too much effort, so instead I made a 'cheaters' version of apple strudel.
I call it the 'cheaters' version because I used store-bought puff pastry, which is not my usual style.
But none the less, my first attempt at strudel was delicious (although, as it turns out, not so photogenic*)
C H E A T E R S A P P L E S T R U D E L
C H E A T E R S A P P L E S T R U D E L
Cheaters Apple Strudel |
2 tablespoons caster sugar
1 tablespoon plain flour
1/4 teaspoon ground cinnamon
2 large apples, peeled, cored, thinly sliced
2 tablespoons raisins (optional)
4 sheets frozen puff pastry, thawed
1/4 teaspoon ground cinnamon
2 large apples, peeled, cored, thinly sliced
2 tablespoons raisins (optional)
4 sheets frozen puff pastry, thawed
1 egg
Slivered almonds, for sprinkling
Slivered almonds, for sprinkling
Icing sugar, to dust
Preheat oven to 190°C. Combine
sugar, flour and cinnamon in a bowl. Add apples (raisons are optional). Toss to
coat.
Line a baking tray with non-stick
baking paper. Place the pastry on a lightly floured sheet of non-stick baking
paper. Dust the pastry lightly with flour. Spoon the apple mixture over the bottom half of the pastry. Roll the pastry into a large log.
Place, seam side down, on the baking tray. Tuck the ends under the roll.
Combine the egg with 1 tablespoon
of water. Brush with the egg mixture. Cut several 2cm-long slits, 2cm apart,
into the top of the roll. Sprinkle with slivered almonds.
Bake for 35 minutes or until
golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool
(if you can wait that long..) Dust with icing sugar and serve.
xx
[*Disclaimer : I may or may not have made, photographed, and eaten these after a glass (or two) of bubbles]