Real Apple Strudel Recipe
Ingredients
| 250 g/8 oz strudel pastry | ||
| 125 g/4 oz butter, melted | ||
| 60 g/2 oz butter | ||
| Breadcrumbs | 90 Gram (FILLING) | |
| 125 g/4 oz sugar | ||
| Mixed spice | 3 Teaspoon (FILLING) | |
| Orange | 1 Small (FILLING) | |
| 150 g/1 1/2 lb cooking apples | ||
Directions
Roll out the pastry to a rectangle about 45 X 60 cm/18 X 24 inches.
Trim the edges and lay it out on a lightly floured cloth or sheet; paint the pastry liberally with some of the melted butter.
For the filling, melt the butter in a pan and fry the breadcrumbs until golden brown.
Add the sugar, spice and the grated rind of the orange, stir, then take off the heat.
Squeeze the juice from the orange into a bowl.
Peel, core and thickly slice the apples and toss them in the orange juice.
Sprinkle the spiced breadcrumbs over the pastry, leaving a good border down the short sides and stopping two-thirds of the way down the pastry overall.
This is to leave a good wrap-around for the finished strudel.
Spread the apple over the crumbs, taking care to leave the borders free and making a good solid line on the closest (crumbed) side which will give a substantial middle to the strudel.
Dribble the remaining melted butter over.
Fold in the short sides, then tip the floured cloth and roll up the strudel evenly, flopping it on to a baking-tray.
Turn in the ends neatly.
Bake at 180°C/350°F/Gas Mark 4 for 50 minutes.
Check from time to time and spoon the buttery syrup over the strudel; this will caramelize and make an attractive decoration.
Serve warm, or cold, with cream.
You can, if you like, dredge a little icing sugar over the top, but try not to hide the caramel cascades.
Trim the edges and lay it out on a lightly floured cloth or sheet; paint the pastry liberally with some of the melted butter.
For the filling, melt the butter in a pan and fry the breadcrumbs until golden brown.
Add the sugar, spice and the grated rind of the orange, stir, then take off the heat.
Squeeze the juice from the orange into a bowl.
Peel, core and thickly slice the apples and toss them in the orange juice.
Sprinkle the spiced breadcrumbs over the pastry, leaving a good border down the short sides and stopping two-thirds of the way down the pastry overall.
This is to leave a good wrap-around for the finished strudel.
Spread the apple over the crumbs, taking care to leave the borders free and making a good solid line on the closest (crumbed) side which will give a substantial middle to the strudel.
Dribble the remaining melted butter over.
Fold in the short sides, then tip the floured cloth and roll up the strudel evenly, flopping it on to a baking-tray.
Turn in the ends neatly.
Bake at 180°C/350°F/Gas Mark 4 for 50 minutes.
Check from time to time and spoon the buttery syrup over the strudel; this will caramelize and make an attractive decoration.
Serve warm, or cold, with cream.
You can, if you like, dredge a little icing sugar over the top, but try not to hide the caramel cascades.
Chef
