Sunday, May 01, 2011

Apple Strudel

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.

Ingredients:

1 packet (2 sheets) puff pastry - thawed
1 egg – beaten




Filling:

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!!

19 comments:

Cuisine Paradise said...

I want I want... this made a great tea-break. I still hav some puff pastry in the freeze....:p Looking at yours make me crave for some now..... Happy Weekend :)

Shirley @ Kokken69 said...

This looks absolutely delicious, Gert. You've really rolled the puff pastry very thin -nice!

Victor said...

I love streusels, your version looks so simple. I definitely bookmark this recipe.

Cheah said...

Just yummy! Reminds me of the apple strudel I had in Perth long ago. Yours look neat and well baked.

Cooking Gallery said...

I love Apple strudel, I always eat this with vanilla ice cream. Yours look so delicate, great job!

yummylittlecooks said...

Love the apple and cinnamon.Yummy!

lena said...

i just had strawberry strudel yesterday and i think they used the puff pastry too. Thanks so much for sharing this, this looks so much simpler and am sure this taste just as good as the original ones!

Anncoo said...

I love apple strudel especially with cinnamon powder in it. I still have a packet of the frozen pastry in the freezer, it's time to take out the pastry :)

pigpigscorner said...

Looks amazing! Store-bought puff pastry is always handy to have!

Angie's Recipes said...

Looks stunning! I haven't had a single piece of apple strudel for god-knows-how-long!

Sonia (Nasi Lemak Lover) said...

You have nicely done this, look beautiful and I bet it taste good as well.

Julie said...

What a beautiful strudel...I'll bet it was delish!

Shereen said...

J and I love these yummies.I also tak kuasa mo buat own pastry and kasi hantam store bought ones..hehehe.Yours look so flaky...yummmm...

Honey Bee Sweets said...

Oh yum, my kid loves this with vanilla ice cream. Using pre pack phyllo sheets is definitely much easier then making from scratch. Will try it out soon, this!

ICook4Fun said...

Ellena, yes this is great for afternoon tea. I really miss the High Tea serve in Malaysia and Singapore :(

Shirley, thank you.

Victor, hope you will try it out.

Cheah, thank you. I like Perth too. Hope I get to visit again soon.

Cooking Gallery, it will be g reat with ice-cream but I don't have it that day so we ate it plain :)

Yummylittlecooks, yes they are great combinations.

Lena, I actually not too keen on strawberry as they released too much juice so the pastry get soggy. Yes this is very simple to make and hope you will try it out someday :)

Ann, happy baking :)

ICook4Fun said...

Pigpigscorner, yes they are. I always have some in my freezer besinde Phyllo dough.

Angie, thank you.

Sonia, thank you.

Julie, thank you.

Shereen, you are back. Hope you had a great time in Malaysia. There is no way I am able to make the pastry myself. Too much work and it need two people to stretch the dough. Maybe we can do it together someday :)

Bee Bee, I've tried it with phyllo dough so this time I made it with puff pastry :)

My Little Space said...

I think I have to start making my own pastry skin! Yours look really neat.
Kristy

Rosita Vargas said...

Exquisito strudel me encanta la manzana,luce precioso,me gustan tus recetas y tu blog en general,cariƱos

melrose said...

But Apfelstrudel is made of philo pastry, not puff one?!?