This apple strudel is a classic, from the scrumptious filling to the flaky pastry crust. It is the homemade goodness at its very best. Well, If you want to make this in authentic way of German/Austrian style,It is quite of work, I learned.You need to roll out the dough into a very thin layer.It has to be translucent enough to read newspaper behind it.You can not do this on the counter top you have to use your dinning table. I decided to do the easier way using a puff pastry..
1 pastry sheet (It can be store bought else you can make home made pastry sheets )
For making HOME MADE PASTRY CLICK HERE
Filling (Apple pie filling )
1/4 cup sugar
1 tbsp all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
a pinch of salt
4 cups chopped peeled tart apples (8 medium)
1 tablespoons butter or margarine
- In a large bowl, mix sugar, 1 tbsp flour, cinnamon, nutmeg and a pinch of salt. Stir in apples until well mixed. Cut butter into small pieces; sprinkle over filling.
- Take a rectangular strip of rolled out puff pasty sheet and spoon in some filling on one end, leaving enough space on all sides to 'seal' the puff.You can also fill the whole pastry sheet and fold the corners like a log shaped or give them any shape as you want. I even made them in Christmas tree shape using a cookie cutter..
- Bring in the other end and seal off the sides. The puff pastry is usually sticky so you wouldn't need anything else to seal it up.But if you feel its not sticking then you can spread water in the corners of the sheet and try to seal them..
- Bake in a preheated oven at 350 Centigrade for 40-45 mins until the top is golden brown.
- Serve warm if desired with vanilla ice cream or whipped cream .
For a pretty glazed top crust, brush this with milk or cream and sprinkle with sugar before baking.