Richard Burr’s Apple Strudel

Richard Burr's Apple Strudel


There’s very little that beats a piping hot bowl of apple strudel – especially one that comes filled with flaked almonds, sultanas and a smattering of spices


Ingredients
For the pastry
• 2/3 quantity see method for ingredients, puff pastry component only
• plain flour, to dust
• 1 large egg, lightly beaten

For the filling:
• 1 large cooking apple
• 1 tablespoon lemon juice
• 75g sultanas
• 50g flaked almonds
• 100g light brown muscovado sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon caster sugar, to sprinkle

For the tool kit:
• rolling pin
• tape measure, (optional, but I find it really useful)
• ruler
• baking tray
• pastry brush

Method 
1 Follow the pastry instructions for the fisherman’s pie recipe, rolling out your puff pastry dough to about 45 x 15 cm each time.
2 To make the filling, peel, core and chop the apple into cubes of roughly 1.5 cm. Put in a bowl and stir in the lemon juice. Add the sultanas and the flaked almonds and stir together.
3 Sprinkle in the brown sugar, cinnamon and nutmeg and stir thoroughly. The juice from the apples will mix with the brown sugar, making a sauce. Preheat the oven to 200°C.
4 Roll out the pastry on a floured work surface to a 30 cm square. Using a ruler and a sharp knife, make horizontal cuts about 1.5 cm apart down either edge of the pastry about 8 cm into each side.
5 Lay the apple mixture down the middle of the pastry (on the uncut portion), neatly piled so that it isn’t covering the cuts and is about 1 cm away from the top and bottom edges.
6 Fold each strip of pastry diagonally over the apple mixture, weaving the 2 sides together until all the pastry is covered.
7 Fold the last 2 ends underneath the strudel and lay it on a baking tray lined with baking parchment (don’t put it on an unlined tray, or you’ll be chipping it clean for weeks!). Brush with the beaten egg, then sprinkle with the caster sugar.
8 Bake for 35–40 minutes until golden brown. Eat hot, or allow to cool and put in the fridge.

Recipe courtesy of Richard Burr, extracted from B.I.Y. Bake It Yourself

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