Tuesday, April 5, 2011


Easy peasy strudl

Wollies puff pastry – cut into 4 rectangles (this recipe is for 2 apple and 2 walnut strudels – you are welcome to adapt the volumes, should you prefer different)

Apple filling

Mix together:

4-5 apples – peeled and grated

2 tbps of honey

3 tbsp of caster sugar

Vanilla extract

1 tsp of cinnamon

Handful of raisins soaked in rum

Handful of roughly chopped walnuts

Walnut filling

Warm up 50ml of milk in pot and add 100g of finely chopped walnuts.

Add 5 tbsp of sugar, vanilla extract and 1 tbsp of apricot jam (or orange)

Mix it and let it cool down.

Roll out one rectangle of puff pastry in flour into the sides (approx 30cm wide).

Add half of either of the apple or walnut mixture into the middle and arrange into something like “cocaine” line in the middle of the puff pastry.

Fold left side and then right side over and you will end up with strudel “sleeve”. Can be secured with tooth picks.

Transfer carefully onto the baking paper.

Repeat and you will end up with 4 “sleeves” of strudel. Two with apple and two with walnut mixture.

Smear the top of strudels with the egg. Bake on 190 until golden brown.

Cut when cooled down and sprinkle with powder sugar.


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