John Myers
Ingredients for 1 servings:
- 350 g puff pastry
- 500 g apples, sour variety (e.g. Elstar)
- 55 g sugar and 1 tbsp extra
- 100 g raisins
- 1 packet of vanilla sugar
- ½ tsp cinnamon
- 35 g walnuts, coarsely chopped
- ½ lemon(s), grated zest and juice
- 55 g breadcrumbs
- 35 g butter
- 1 egg(s), beaten
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
A variation with puff pastry
Soak the raisins in warm water. Peel the apples, halve them, and core them. Slice the flesh into thin slices and mix with 55g of sugar, vanilla sugar, raisins, nuts, and lemon juice and zest. Melt the butter, stir in the breadcrumbs, cinnamon, and 1 tablespoon of sugar, and toast until golden brown. Mix half of this with the apples. Preheat the oven to 200°C (400°F). Sprinkle the middle third of the rolled-out puff pastry with the remaining breadcrumbs. Spread the filling over the dough and roll up the strudel. Place seam-down on a baking sheet and brush with egg. Score the surface crosswise at regular intervals with a sharp knife. Bake the strudel for about 50 minutes until golden brown. If necessary, reduce the heat to 180°C (350°F) after 30 minutes.
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