This apple and raisin strudel with puff pastry is rather quick to prepare and it’s a great way to use either foraged or supermarket-bought apples.
NB: I used very little sugar in this recipe and the end result is a tart strudel. If you have a sweet tooth then add more sugar to your taste.
This is a picture of the delicious apples I foraged.
2 medium apples (any variety)
150 gr raisins
juice of 1 lemon
2 tablespoons of sugar, plus a pinch for dusting
75 gr unsalted butter
1 sheet of rolled puff pastry
2 teaspoons ground cinnamon
silicone cake tin
Preheat the oven at 180 degrees Celsius.
Peel the apples, discard the core and cut into thin slices. Put in a bowl with the sugar, 1 teaspoon of ground cinnamon, lemon juice and raisins. Melt the butter and add 2/3 of it to the apple mixture.
Use a silicone cake tin if possible to prevent the strudel from sticking. If you don’t have one, grease a normal cake tin with a little butter and dust it with some flour.
Lay the ready rolled puff pastry sheet onto the silicone cake tin.
Spoon the apple filling on the pastry and seal at the edges. Make 3 cuts on the top with a knife to help the steam escape from the strudel.
Pour the remaining butter on the top of the strudel, then sprinkle with a pinch of sugar and 1 teaspoon of ground cinnamon.
Bake the strudel at 180 degrees for 30 minutes or more if it looks too pale.
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