Delicious Puff Pastry Apple Strudel
Puff pastry Apple Strudel is related to the Ottoman Empire’s pastry baklava, and came to Austria via Turkish to Hungarian and then Hungarian to Austrian cuisine. Apple strudel is a popular pastry in Austria and in many countries in Europe. It’s a type of sweet or savory layered pastry with an apple filling inside. You can serve apple strudel with vanilla ice cream, whipped cream and custard. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.
6 to 8 servings
- Apples – ½ kg peeled, cored and cubed 1/8 to 1/4-inch thick
- Raisins – 3 tbsp
- Sugar- 3 tbsp
- Soft butter – 2 tbsp
- Cinnamon powder – ½ tsp
- Plain flour – 1 tbsp
- Puff pastry – 250gm
- Egg – 1
- In a medium bowl, add apples, raisins, sugar, butter, flour and cinnamon powder, toss well. Set aside.
- Lightly dust the counter or work surface with flour.
- Lay the puff pastry on top and dust the rolling pin with additional flour.
- Gently roll the puff pastry to 1/8-inch thickness.
- Place the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges.
- Fold the top half of the puff pastry over and seal the edges together.
- Brush the entire strudel with the lightly beaten egg, sprinkle some sugar.
- Then make 3 diagonal slits across the top of the strudel with the knife.
- Place the strudel on a parchment lined baking sheet and bake for 20 to 25 minutes or until the pastry is puffed and golden brown on Preheat oven to 375 degrees.