24 January 2011

Apple Strudel...a recipe

This is a pastry dessert with an apple filling. It is generally associated with Vienna as its place of origin but the Baclava, a Turkish dessert stuffed with dried fruit and spices, is the precursor of this sweet. 
As a tradition this is made with puff or phyllo pastry but I present my home grown version using shortcrust pastry.
How to serve the strudel: Once out of the oven, dust some powdered sugar on top. But I like it straight out of the oven, no dusting of sugar required.....simply sliced into roundels and eaten hot. Serve it with cream if you like. 

For Shortcrust Pastry: 
 Ingredients                                                              ½ amount.      
225gm        flour                                                            110gm               
115gm        butter                                                          55gm
1/4 cup       water
For Filling:
4 apples                                                                       2  
2 slices      bread                                                           1
100gm       raisins                                                          50gm
100gm       walnuts                                                        50gm
175gm       sugar                                                            90gm
I lemon      (juice)                                                          1 lemon (juice)
50gm        icing sugar (for dusting)                                   25 gm

To the right of the list of ingredients I have given the quantities for ½ the amount in case you want to make a smaller version. That will give you one small strudel.
Pre-heat oven to 180°C.
For the  pastry dough:
Mix together the butter and flour and rub well with your fingertips till it resembles breadcrumbs. Add little cold water to make a soft dough. This dough doesn't need too much water to bring it together, so add just a little at a time. Knead into a dough. Cover with clingfilm and allow to rest for about 1/2 an hour. You can chill it if  using later.
(Note: You can also check it out here....)

For the filling:
Peel, core and dice the apples and mix in the lemon juice - this stops the apples turning black.
Crumble the bread slices into crumbs.
Keep the powdered sugar aside and add the rest of the ingredients into apples and mix well.
Note: Here I prefer to make two small strudel from the recipe rather than  one large one as the smaller size is easier to handle.

Divide the dough into two and roll pastry out thinly into two rectangles approximately 9" X 11". (for making two strudel).
Spread the filling over both to within 1" of the edges. Roll the pastry gently like you would a swiss roll. Brush the edge with a little water to seal. Pinch the shorter side edges together to seal them up.
Brush the top with melted butter. Make slits on top to let steam escape.
Bake for about 45 minutes in moderate oven at 180°-200°C.
Dust icing sugar on top. Serve hot with cream.

1 comment:

  1. Thank you so much for posting this recipe. Looks yummy. Will try this soon.


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