Apple Strudel
Apple Strudel
A boozy twist on this perennial family favourite makes for a guaranteed crowd-pleaser! Encased in crisp, flaky All Butter Puff Pastry, the scrumptious apples and fruity raisins are paired with tangy lemon, vanilla and cinnamon sugar to create a dessert that would make your Nanna proud.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Serves: 6
- Skill Level: easy
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Ingredients
- 2 (445g packets) Carême All Butter Puff Pastry, defrosted
- 550g Granny Smith Apples
- 40g raisins
- 30ml Rum
- 2 tsp vanilla bean paste
- Zest and juice of ½ lemon
- 35g sliced almonds
- 75g butter, melted and cooled
- ⅓ cup panko breadcrumbs
- 2 tsp caster sugar
- 1 tsp ground cinnamon.
Method
- Preheat the oven to 180°C fan-forced (200°C conventional).
- Peel, quarter and core the apples, then cut them into fine slices and place into a bowl. Add the rum, vanilla bean paste, raisins, lemon zest and juice, tossing to combine.
- Combine the cinnamon and sugar in a small bowl and set aside.
- Roll out one sheet of pastry and cut to 20cm wide on the short edge. Lay pastry on a lined baking tray and brush with half of the melted butter. Leaving a 2-3cm border-free on the sides, sprinkle on the breadcrumbs. Top with apple mixture, then the cinnamon sugar. Sprinkle almonds evenly over the top of the sugar mixture.
- Roll out the second sheet of pastry and cut to 24cm wide. Cut horizontal slits down the pastry, working from one short edge of the pastry to the other, ensuring you leave 4-5cm of uncut pastry on either side. Place the cut pastry sheet over the top of the apple mixture.
- Using the tines of a fork, crimp the edges and seal the two sheets of pastry together. Brush the top sheet of pastry with the remaining butter, then place into the oven to bake for 45-50 minutes, or until the pastry is golden and crisp.
- Remove from the oven and set aside for 30 minutes to cool. To serve, sprinkle with icing sugar and add a dollop of double cream or ice cream to each slice.
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