John Myers
Ingredients for 2 servings:
- 1 pack of puff pastry from the refrigerated section (roll, 275 g)
- 600 g apples, peeled and pitted weighed
- little water
- 100 g sugar, possibly less
- 1 pinch(s) cinnamon powder, to taste
- 2 tbsp sugar for sprinkling
- 30 g sultanas (approx. 1 handful)
- 1 tbsp breadcrumbs, maybe more or less
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Cut the apples into slices and cook with the sugar and a little water to make a compote or purée. Add the sultanas to the warm apples (they will absorb the juice). If the purée is too runny, fold in some breadcrumbs. Let cool. Roll out the puff pastry and cover with the purée, leaving about 12 cm free from the top. Roll loosely, removing the baking paper from the dough. The roll will now rest on the end of the baking paper with the unfilled piece of pastry facing down. Place a fresh piece of baking paper in front of it and tip the roll onto it so that the last piece of pastry is now on top. Lift the new paper – with the roll on top – onto a baking tray. Now pierce the roll several times with a fork. Moisten your hands and coat the roll with them. Sprinkle the sugar generously over the roll. Place the tray in an oven preheated to 200°C and bake the strudel for approximately 30-35 minutes.
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