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Gail’s Apple Strudel

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1 x Thawed 400 g roll of Today Puff Pastry or any other brand of shop bought puff pastry. Allow pastry to thaw in the fridge.
6 x peeled and sliced Pink Lady apples
1 tbsp melted butter
2 tbsps Muscovado unrefined brown sugar or other soft brown sugar
1 1/2 tsps ground cinnamon
1/4 cup raisins/sultanas
1 lightly beaten egg for glazing

Preheat oven to 200 C. Initial baking time 10 minutes at 200 C, then reduce oven temperature to 180 C for remaining 20 minutes baking time.
Grease a flat baking tray.
Roll pastry out on a floured surface into a rectangle.
Spread melted butter over pastry. Sprinkle brown sugar add sliced apples, raisins/sultanas, sprinkle cinnamon.
Roll up like a swissroll, tucking in the ends of the dough and transfer to baking tray with seam side down.
Shape into a horseshoe and glaze with beaten egg.
Bake until golden brown. Sift pastry with icing sugar and serve with whipped cream.

Prepard, tried and tested by : Gail Haselsteinerβ€Ž

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