Strudel
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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