Apple & Raisin StrudelDecember 7th, 2008 | Written by jfolkmann | Topic: Dessert
I’m a fan of anything with apples, raisins and cinnamon and this recipe is no exception. It’s almost like a pie, but with half the work. You could easily replace the filling with just about anything, sweet or savoury. Brocolli and cheese might be my next attempt, or maybe blackberry jam.
- Preparation time
- Cooking time
- 2 large gala apples, peeled, cored and cubed
- 1 lemon, juiced
- 1 cup raisins
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry, thawed
Preheat your oven to 450F.
In a medium bowl, toss the cubed apples and raisins with the lemon juice, brown sugar and cinnamon until they are coated. Set aside.
Lightly dust the counter and a rolling pin with flour. Gently roll the puff pastry to about 1/8-inch thickness. With a knife make diagonal cuts along each side of the pastry about 1 inch apart and almost to the middle. You’ll have it right when the pastry looks like it has half a dozen legs.
Brush the pastry with egg. Spread the apple and raisin mixture in the middle of the puff pastry (where you didn’t cut). Then fold over the pastry (legs) to make a braid along the top of the apple & raisin mixture. Trim the ends and tuck them up. Pinch to seal the edges.
Brush the entire strudel with more egg.
Place the strudel on a parchment lined baking sheet and bake for 25 minutes, until the pastry is all puffy and golden brown.