Recipes
APPLE STRUDEL
for 1 strudel
Pastry
300 g plain flour
200 g butter
100 g caster sugar
1 egg (or 2 egg yolks)
1 sachet vanilla sugar
1 knife-tip lemon zest
1 pinch of salt
Apple filling
600 g apples
50 g sugar
50 g bread crumbs, lightly fried in a little butter
40 g sultanas
20 g pine nuts
2 tbs. rum
1 sachet vanilla sugar
1/2 tsp. ground cinnamon
1 knife-tip lemon zest
In addition
Egg to coat
Pastry
Sift the flour onto a pastry board, making a heap with a well in the centre. Cut the butter into small cubes and add to the flour together with the egg, the caster sugar, lemon zest and salt, mix well and knead until the pastry is smooth and uniform. Wrap in cling film and leave to rest in the refrigerator for approx. one hour.
Apple filling
Peel and core the apples, cut into small slices and mix with sugar, bread crumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon and lemon zest. Pre-heat the oven.
Apple strudel
Roll out the pastry thinly on a floured pastry board into a rectangular shape, 16” x 12” and place onto a buttered baking tray or parchment paper. Distribute the filling lengthways along the middle. Fold together and coat with whisked egg. Use remaining pastry to decorate.
Baking temperature: 180° C
Baking time: approx. 35 minutes
