APFEL STRUDEL INGREDIENTS 2 tablespoons caster sugar 1 tablespoon plain flour 1/4 teaspoon ground cinnamon 2 large granny smith apples, peeled, cored, thinly sliced 2 tablespoons raisins 1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed Extra flour, to dust 1 egg Icing sugar, to dust 1)Preheat oven to 190°C. Combine sugar, flour and cinnamon in a bowl. Add apples and raisins. Toss to coat 2)Line a baking tray with non-stick baking paper. Place the pastry on a lightly floured sheet of non-stick baking paper. Dust the pastry lightly with flour. Roll the pastry lightly in one direction to form a 30cm x 40cm rectangle. With one short side facing you, spoon the apple mixture over the bottom half of the pastry, leaving a 2cm border around the edges. 3)Roll the pastry into a large log. Place, seam side down, on the baking tray. Tuck the ends under the roll. 4)Combine the egg with 1 tablespoon of water. Brush with the egg mixture. Cut several 2cm-long slits, 2cm apart, into the top of the roll. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve.
Posted on: Sun, 14 Dec 2014 18:23:21 +0000