The iconic warm apple strudel comes in many variations. Some may come with hazelnuts, cherries, chocolate or even brandy. This is a fuss-free, simple recipe is for those who want apple strudel without any bells and whistles, someone who wants their apple strudel right now.
- 1 Puffed Pastry, whole sheet, cut into thirds
- 1 cup Brown Sugar
- 9 tsps Butter
- 3 to 4 Whole Apples , cored, halved, and sliced but not peeled
- 4 tbsps Cinnamon Powder
- 1 Egg , yolk and white separated
Preheat oven to 220 C.
Divide puffed pastry into 3 long rectangles and put them onto a baking pan that’s been lined with grease-proof paper.
Score the sides of each piece with a knife leaving a 1 cm border.
Put into the oven 8-10 minutes until they are puffed and just starting to brown.
While waiting, core and sliced the apples into very thin slices.
Separate the egg yolk and the white into 2 different dishes.
When the pastry base is slightly cooled, brush the base egg white and arrange the apples in a neat row over each sheet.
Sprinkle the brown sugar and cinnamon over the apples generously.
Dice the butter and use 3 tsp each for each piece.
Beat the egg yolk slightly and brush on the outside rim/border of the pastry shell.
Place back into the oven for another 10-25 minutes until golden brown.
Use a Sieve to dust icing sugar over strudel. Best served with a big scoop of vanilla ice cream.
Tip: You may replace the apples with peaches or pears.