By Brian Hartz
This recipe comes from Jennifer Palmer, owner/operator of Jennifer’s Cakes in London, United Kingdom.
“When I think of warming wintertime treats,” Palmer says, “I always think of apple strudel. The delicious combination of the crispy pastry, with the soft and sweet apple filling, is a concoction to die for. This recipe is only for the strudel itself; however, if you would like to learn how to make the delicious pastry, then follow the link at the bottom of the page.
Preparation Time: 20 minutes
Baking Time: 20 minutes
Serves: 6 (depending on size of slice, of course!)
- 500g puff pastry
- 5 medium sour apples
- 150g caster sugar
- 80g raisins
- Juice of ½ lemon
- 1 tsp ground cinnamon
- 1 ½ tsp pure vanilla extract
- 20g butter (melted)
- 1 tbsp plain flour
- 1 free range organic egg
- 3 tbsp whole milk
- 50g chopped nuts
- Preheat your oven to 220 degrees Celsius
- Line a baking tray with parchment paper and leave to the side.
- Peel, quarter and core your apples. Once this is complete, cut into small chunks.
- Pour over your lemon juice, this is to prevent the apples from discolouring.
- In a clean, dry bowl add your caster sugar, ground cinnamon, flour and vanilla extract. Mix well until all these ingredients have been well incorporated, add the raisins, chopped nuts and mix again.
- Now, add the small apple chunks and stir using a spoon.
- Roll out your puff pastry and cut a long rectangular shape.
- Your pastry should be around 1 cm in thickness.
- Using a pastry brush, brush your pastry with the melted butter, until completely covered.
- Now, place your apple filling lengthways on one side of your rolled out pastry. Your filling should take up half of your pastry. (If you have too much filling, you do not need to finish it.)
- Using your fingers, pick up the side of the puff pastry which has the filling on it and roll it across to the other side and pinch, to ensure your pastry does not come apart. Once your pastry, resembles a raw apple strudel, take your egg and beat it up with your 3 tsp of milk. Using a pastry brush, brush your egg mixture liberally onto the top and the sides of your puff pastry and place your strudel on the baking tray.
- Place in the oven for 25 to 30 minutes, until the pastry turns golden brown.
- Once ready, remove from the oven and leave to cool for around 20 minutes, serve with a dusting of icing sugar.
If you would like to see more of Palmer’s delicious cupcake and cake recipes, please visit jenniferscakes.co.uk.