Apple strudel

Name: Apple strudel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Cuisine: German recipes
Ingredients: 375g ready-rolled puff pastry; Flour for dusting; 1 tbsp vegetable oil; 8 tbsp raspberry conserve; 4 tbsp ground almonds; 4 medium bramley apples; 170g raisins or sultanas; ½ tsp ground cinnamon; 1 tbsp milk; Icing sugar for dusting

Easy
November 2011

Easy
November 2011

Serves 6
Takes 20 min to make, 30-35 min to cook

Yodel with delight all the way to the table… try this delicious spiced apple strudel recipe – a lovely dessert with almonds, sultanas, cinnamon and raspberry conserve.

Nutrition: per serving

Calories: 222kcals
Fat: 11.2g (3.8g saturated)
Protein: 3.3g
Carbohydrates: 28.9g (17.6g sugars)
Fibre: 0.4g
Salt: 0.3g

Nutrition: per serving

Calories: 222kcals
Fat: 11.2g (3.8g saturated)
Protein: 3.3g
Carbohydrates: 28.9g (17.6g sugars)
Fibre: 0.4g
Salt: 0.3g

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Ingredients

375g ready-rolled puff pastry
Flour for dusting
1 tbsp vegetable oil
8 tbsp raspberry conserve
4 tbsp ground almonds
4 medium bramley apples
170g raisins or sultanas
½ tsp ground cinnamon
1 tbsp milk
Icing sugar for dusting

Method

Preheat the oven to 180°C/fan160°C/gas 4. Cut the sheet of pastry in half widthways. On a lightly floured surface, roll one half out into a 30cm x 40cm rectangle – the pastry will get very thin.
Lightly brush the pastry with half the oil, leaving a 2.5cm border. Using a palette knife, spread 4 tbsp of the conserve within the border and sprinkle 2 tbsp of the ground almonds over the top.
Peel and grate the apples into a colander, then squeeze out as much juice as you can. Spread half over the pastry, making sure the apple is evenly spread, followed by half the raisins or sultanas and a sprinkling of cinnamon.
Carefully roll from the long edge of the pastry to form a log. Turn so the seal is underneath, then tuck the ends under and brush all over with milk. Transfer to a lined baking sheet, then repeat with the remaining pastry and ingredients.
Bake in the oven for 30-35 minutes until golden and puffed up. Leave to cool on a wire rack. When cold, sprinkle with some icing sugar, then cut into slices. Eat and enjoy.