Golden Apple Plait Strudel |

Name: Golden Apple Plait Strudel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Austria
Ingredients: 0.8 lb – 1 x 400 g pkt Today’s Puff Pastry, thawed but still cold; 6 small red apples, peeled, cored, sliced thinly; 1/4 cup raisins; 1 tbsp butter; Pinch of ground cloves; 1/4 tsp ground cinnamon; 1/4 cup water; 2 tbsp brown sugar; 1 lightly beaten egg; 1 tbsp white sugar

Description

This Golden Apple Plait Strudel is what you should make when you want something impressive but honestly don’t feel like fussing. It’s flaky, lightly spiced, and just sweet enough to make you go back for another slice.

Ingredients

Units Scale

Pastry

0.8 lb - 1 x 400 g pkt Today’s Puff Pastry, thawed but still cold

Filling

6 small red apples, peeled, cored, sliced thinly
1/4 cup raisins
1 tbsp butter
Pinch of ground cloves
1/4 tsp ground cinnamon
1/4 cup water
2 tbsp brown sugar

Finish

1 lightly beaten egg
1 tbsp white sugar

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Instructions

Preheat your oven to 350°F (180 °C).
Lightly grease a baking tray or line it with baking paper so nothing sticks later.
In a medium saucepan, add the 6 sliced small red apples, 1/4 cup raisins, 1 tbsp butter, a pinch of ground cloves, 1/4 tsp ground cinnamon, 1/4 cup water, and 2 tbsp brown sugar.
Bring everything to a gentle boil over medium heat. Let it simmer for about 7 minutes, stirring now and then, until the apples start to soften but still hold their shape.
Don’t overcook them or you’ll end up with mush. Drain off any excess liquid and let the filling cool completely. Do not rush, as the pastry can go soggy.
Lightly flour your counter and roll the 400 g Today’s Puff Pastry into a rectangle, roughly 30 x 25 cm. Transfer it onto your prepared baking tray.
Spoon the cooled apple filling straight down the center of the pastry, leaving about 5 cm clear on both sides.
Using a sharp knife, cut strips about 2 to 3 cm wide down each side, keeping them roughly even.
Fold the top and bottom ends slightly over the filling to tuck it in.
Then start crossing the strips over the filling from left to right, alternating sides to create a plait effect. Press the ends gently to seal.
Brush the whole pastry with the lightly beaten egg and sprinkle over the 1 tbsp white sugar.
Bake at 350⁰F (180⁰C) for 30 to 35 minutes until golden brown and puffed. If your oven runs hot, check it at 28 minutes.
Let it cool for at least 10 to 15 minutes before slicing so the filling settles.
Serve slightly warm with whipped cream, custard, or even a scoop of vanilla ice cream.

Notes

Created, prepared, tried, and tested Gail