Description
Golden Puff Apple Strudel is a relaxed home bake with flaky pastry and cinnamon apples throughout. It’s easy to make and even easier to share.
Ingredients
Scale
- 1 x 400 g roll shop-bought puff pastry, thawed in the fridge
- 6 Pink Lady apples, peeled, cored, and thinly sliced
- 1 tbsp melted butter
- 2 tbsp muscovado or soft brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup raisins or sultanas
- 1 lightly beaten egg, for glazing
- Icing sugar, for dusting
- Whipped cream, to serve
Instructions
- Preheat the oven to 200°C and lightly grease a flat baking tray.
- Roll out the 1 x 400 g puff pastry on a lightly floured surface into a rectangle, roughly 3 mm thick.
- Brush the pastry evenly with 1 tbsp melted butter, making sure to reach the edges.
- Sprinkle the 2 tbsp brown sugar over the buttered pastry, then evenly scatter the 6 sliced Pink Lady apples on top.
- Add the 1/4 cup raisins or sultanas and finish with an even sprinkle of 1 1/2 tsp ground cinnamon.
- Starting from the long side, gently roll the pastry up like a Swiss roll, tucking the ends in so the filling doesn’t escape.
- Transfer the roll seam side down onto the baking tray and carefully curve it into a loose horseshoe shape.
- Brush the entire strudel with the lightly beaten egg, including the sides.
- Bake at 200°C for 10 mins, then reduce the oven temperature to 180°C and bake for another 20 mins, or until golden, puffed and crisp.
- Cool slightly, dust with icing sugar, and serve warm with whipped cream.
Notes
Created, prepared, tried, and tested Gail
