Apple and Walnut Strudel

Tastes as good as it looks
Tastes as good as it looks

I was taught to make proper strudel pastry, laying it out on a clean cloth and stretching it ever so gently until it was thin enough to read a love letter through. This recipe from the  Tesco Magazine takes a shortcut and uses ready rolled puff pastry.

The original Tesco recipe contained 4 dried dates.  But,  as they didn’t seem to add anything to the taste, and neither Josh nor I particularly like dates, and I had to buy a whole box, I will substitue raisins or sultanas in future. I have reduced the amount of sugar and lemon juice in my version of the recipe. Their recipe specified Russets, which are not always available, and I prefer the mixture of tart and sweet apples.

Recipe

Heat oven to 195°C
Line a large baking tray with non-stick baking paper

I sheet ready-rolled puff pastry, rolled a bit thinner and placed on the lined tray

Filling
2 cored, peeled and chopped apples – one tart apple e.g. Granny Smith and one sweet apple
20 gm raisins or sultanas or 4 stoned and chopped dried dates
50gm roughly chopped walnuts
50gm soft brown sugar
1 tab lemon juice
1 teasp mixed spice (or cinnamon if unavailable)
2 teasp cornflour

Either 1 beaten egg or egg white/ water mixture 1:1
About 1 tab demerara sugar to sprinkle

Mix all the filling ingredients and spoon down the middle of the puff pastry sheet
Gently mop up any excess liquid with a kitchen tissue
Slice the dough on either side into 3cm strips
Fold over the top and bottom
Lay the strips across the filling alternately to make a plait
Brush with egg or egg white/ water mixture
Sprinkle with demerara sugar

Bake 195°C 25-30 mins until golden
Serve warm or cold with cream or crème fraîche

Note:
If I have an egg white left over from a recipe that uses only the yolk, I dilute it 1:1 with cold water and freeze it in aliquots of about 4 teasp (20ml)

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