John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry from the refrigerated section
- 1 kg apples, sour
- 100 g hazelnuts, ground
- 2 tbsp lemon juice
- 5 tbsp sugar
- ½ tsp, crushed cinnamon powder
- 1 tbsp, leveled oat flakes, fine
- n. B. Icing sugar for dusting
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Apple strudel with puff pastry, without raisins
Peel and core the apples, and cut into small pieces. Toss with lemon juice to prevent them from tarnishing. Add the hazelnuts, cinnamon, and sugar. If you like, you can also add vanilla sugar. Roll out the puff pastry, spread the oats in the middle between the two longer sides (they will absorb the liquid), leaving all the edges free. Place the apple and hazelnut filling in the middle so that the dough can be folded over. Seal the ends and press the edges together slightly to ensure they stick together. Cut a small cut across to allow air to escape during baking. Bake at 180°C (top/bottom heat, fan oven: approx. 160°C) for approx. 35-40 minutes. It’s done when the top is a lovely golden brown. Delicious with cream, vanilla sauce, or vanilla ice cream. The taste of the apple strudel depends entirely on the apples used. It tastes delicious with old, sour varieties. All quantities are approximate. I bake the apple strudel according to my taste.
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