Monday, 31 March 2014

cheaters strudel

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

Cheaters apple strudel >> STARTS WITH CUPCAKES
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 egg
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.


[*Disclaimer : I may or may not have made, photographed, and eaten these after a glass (or two) of bubbles]

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