Apple puff pastry strudel

Ingredients for 1 servings:

• 2 rolls of toffee batter from the refrigerated section, 200 g each
• 2 egg yolks
• 50 g raisins
• 100 g sugar
• 50 g jam, dark
• 1 orange(s)
• 380 g flour
• 6 g sugar
• 6 g salt
• 350 g butter
• 200 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

from the grill

For the filling, wash the apples, core them, and cut them into semi-coarse cubes. Caramelize the sugar in a pan (directly on the embers), then add the diced apples and raisins. Mix everything well and deglaze with the orange juice and zest. Remove the pan from the grill. Lightly thicken the apple mixture with the jam and let it cool. Roll out the puff pastry roll and smooth it outwards. Spread the filling evenly across the center of the puff pastry roll. Brush the overlapping areas with one egg yolk, fold the puff pastry in half, and turn the entire roll once so that the seam is at the bottom. Cut ornaments of your choice from the second roll. Brush the top of the roll with the remaining egg yolk and stick the ornaments on. Bake the apple puff pastry strudel indirectly in the grill at approx. 180°C – 210°C for approx. 35 – 45 minutes. Vanilla ice cream and/or vanilla sauce and whipped cream go wonderfully with it. If you’re making your own puff pastry: Knead the butter with some of the flour, shape it into a flat block, and chill. Sift the flour onto a table, make a well, and add water and salt. Add any fat and flour left over from working through the fat to the remaining flour, form the dough, and knead thoroughly. Cover and let the dough rest for 1 hour. Roll out the dough and fold the four ends over the fat. After folding, roll out to about 2 cm and give it a single and then a double turn. After the first folding, turn the dough 90°C. After about 30 minutes, repeat the process. This creates the respective layers of fat.