Apple strudel with almonds and raisins
Jonathan apples keep a slight tartness in the apple strudel with almonds and raisins, baked until the puff pastry is golden. Inside, the apple cubes bake with raisins and almonds, and the roll develops a golden crust with crisp edges. I serve it after it has cooled a little, when the slices hold together well as you cut them. Prep: 20 minutes. Cook: 35 minutes. Rest: 0 minutes. Total time: 55 minutes. Servings: 8. Approximately 460 kcal and 6 g protein per serving.
Ingredients
- 4 Jonathan apples
- 70 g powdered sugar
- 1 teaspoon ground cinnamon
- 100 g raisins
- 100 g sliced almonds
- 1 package (400 g) puff pastry
Preparation
1. Peel the apples, remove the seeds and cut them into small cubes. 2. Mix the apples with 50 g powdered sugar and 1 teaspoon ground cinnamon. Add the raisins and sliced almonds and mix again. 3. Roll the pastry out into a thin rectangle. Spread the apple filling over it, leaving a 2 cm border, then roll up the pastry and pinch the ends closed. Transfer the strudel to a baking tray lined with parchment paper. 4. Bake in an oven preheated to 200°C for about 35 minutes, until the puff pastry is golden. Dust with the remaining 20 g powdered sugar.
Notes
I slice and serve it with black tea, once it has cooled a little. I put the filling on the puff pastry as soon as I’ve mixed it, so it doesn’t sit on the pastry for long. Choose firm, slightly tart apples; mealy ones break down more quickly when cubed. If the raisins are dry and hard, soak them in lukewarm water for 10 minutes and drain them well. You can replace the almonds with 100 g chopped walnuts; the puff pastry may contain gluten, and almonds are tree nuts. The slices keep covered in the fridge for up to 3 days.
Frequently asked questions
Can I use frozen puff pastry?
Yes, let it thaw in the fridge for 6-8 hours before rolling it out, so it stays cold and easy to handle.
What can I use instead of raisins?
Use 100 g dried cranberries instead. They taste tarter, but mix into the filling in the same way.
Why does the bottom of the strudel go soft?
The apples can release juice in the bowl; drain off the liquid before putting the filling on the pastry. Bake the tray on the middle rack of the oven.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
