Old-fashioned, Viennese Apple Strudel contains simple ingredients, like apples, raisins, sugar and cinnamon but when it comes to the pastry it is another story. It involves a lot of rolling, stretching and patience. You need to roll the dough into a very thin layer. It has to be translucent enough to read newspaper behind it. Of course I took the easy way out. I used store bought puff pastry. The final results were absolutely amazing. A flaky, buttery crust stuffed with apples and raisins. I am sure your family will enjoy the homemade taste and old fashion goodness of this delectable apple strudel.
1 packet (2 sheets) puff pastry - thawed
1 egg – beaten
6 apples (I used granny smith and pink lady)
4 tbsp dark brown sugar
1 tbsp butter
½ tsp cinnamon powder
½ cup raisins
1. Prepared the filling first – peeled, cored and cut into cubes. Heat up a non-stick pan, add in the butter. Once butter melted, add in apples, brown sugar and raisins. Cook down the apples until soft and juice thickens. Remove and set it aside to cool.
2. Pre-heat the oven to 375 degree F. Line a baking sheet with some parchment paper. Sprinkle some flour on the work surface. Unfold the pastry sheet and roll out the pastry sheet thinly into rectangle shape.
3. With the long side facing you, spoon half of the apple mixture onto the bottom side of the pastry sheet with 1 inch off the edge. Roll it up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal.
4. Do the same to the other sheet of pastry. Brush the pastry with the beaten egg. Make a few slits on top of the rolls for the steam to escape.
5. Bake for 40-45 minutes or until the crust gets nicely brown. Serve warm with some ice-cream or whipped cream. Enjoy!!