Starting at the front edge, roll up the pastry to fully encase the filling. Lightly brush 1 sheet of filo dough with melted butter. Preheat oven to 220 C / Gas 7. Line a baking tray with greaseproof paper. Using a palette knife, spread 4 tbsp of the conserve within the border and sprinkle 2 tbsp of the ground almonds over the top. Add the filling and finish the strudel (see below). Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Is it a crumble? Yodel with delight all the way to the table… try this delicious spiced Please try again. Elsa Schiller's apple strudel recipe, given in the Ballymaloe book, and presumably named after a former pupil at the cookery school rather than the post-war … This is a recipe from Bake it Better: Pudding and Desserts. MethodPrep: 15 min › Cook: 25 min › Ready in: 40 min. Although the classic strüdel is made with apples, it can be made with various fillings - such as cherries, apricots, or even peaches - and can be eaten warm or cold, as a pudding, or served at tea-time. When cold, sprinkle with some icing sugar, then cut into slices. Once it’s all rolled up, press your strudel together gently. Peel and grate the apples into a colander, then squeeze out as much juice as you can. Line a baking tray with greaseproof paper. Easy . Using two metal spatulas, carefully transfer the strudel to the lined baking sheet and brush all over with the remaining melted butter. Peel, core and cut the apples into 2cm (3/4in) pieces. Spread half over the pastry, making sure the apple is evenly spread, followed by half the raisins or sultanas and a sprinkling of cinnamon. Once it’s all rolled up, press your strudel together gently. ), Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. On a lightly floured surface, roll one half out into a 30cm x 40cm rectangle – the pastry will get very thin. Pierce the upper part of the strudel a few times with a fork. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. MethodPrep: 15 min › Cook: 20 min › Ready in: 35 min. Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll – the apples will end up at the centre. This site uses cookies to offer you the best possible experience on our website. If an account was found for this email address, we've emailed you instructions to reset your password. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Sprinkling the pastry with breadcrumbs stops it becoming soggy as it bakes. 3. Preheat the oven to 190C/375F/Gas 5. Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. Peel and core apples and slice thinly. Our easy apple strudel recipe is a warming autumnal pudding, full of fruit and spices. BBQ beef short ribs with green apple salsa & fries. Serve up golden brown slices filled with caramelised apple and walnut 40 mins . A sweet last minute apple strudel. Bake in the oven for 30–35 minutes until crisp and golden. For the filling, soak the raisins in the orange juice and zest. Carefully roll from the long edge of the pastry to form a log. Set aside about 1tbsp of the sugar mixture and mix the rest with the apples. Lay one sheet of filo on a large piece of baking parchment and brush with some of the  melted butter, then sprinkle over a little of the reserved sugar mixture. Bake for 30-35min until golden and crisp. Bake in the oven for 30-35 minutes until golden and puffed up. Fold the short sides on to the apples, then fold one of the long Brush the opposite edge with a little water. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. … Preheat oven to 200 C / Gas 6. Love food? Preheat oven to 190°C (170°C fan) mark 5 and put in a large baking tray to preheat. Subscribe to delicious. Preheat oven to 200 C / Gas 6. sides over the filling and continue to roll up (with the help of the parchment). Sprinkle butter on top. Read about our approach to external linking. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Preheat oven to 220 C / Gas 7. Something went wrong. Oops! Step 1Preheat the oven to 180°C/160°C fan/350°F/Gas 4 and line the baking sheet with a piece of baking paper. Fold the long sides of the puff pastry towards the centre and seal the edges well. Use a pastry brush to brush all over the pastry with butter and lay another sheet on top. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Soak the raisins in hot water for at least 10 minutes, then drain. Dust with icing sugar and serve cut into thick slices.Photography: David Munns © Hodder & Stoughton, You are viewing this website with an old browser please update to a newer version of Internet Explorer. Brush the opposite edge with a little water. Spoon the apple mixture on to the filo in a central line (lengthways), leaving a 2.5cm (1in)  pastry border at both ends. Step 4Place the apple slices in an even layer on the front half of the pastry sheets, then sprinkle over the sultanas. 2. Brush this with butter and repeat the brushing and layering with the last two sheets of pastry. For more like it, buy the book now. By continuing to use our website you agree to our use of cookies. magazine. Roll out the puff pastry into a rectangle and spread evenly with filling, leaving a 2cm edge all around. Now you can stay up to date with all the latest news, recipes and offers. Keep spare filo sheets under a damp tea towel while you’re working to stop them drying out and cracking.

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