Rosa`s Apple Strudel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet puff pastry from the refrigerated shelf (roll, 275 g)
- Weighed 600 g apples, peeled and pitted
- little water
- 100 g suar, possibly less
- 1 pinch (s) cinnamon powder, to taste
- 2 tablespoon sugar for sprinkling
- 30 g sultanas (approx. 1 handful)
- 1 tablespoon breadcrumbs, possibly more or less
Print Recipe
Pin Recipe Instructions
- Cut the apples into wedges and cook with the sugar and a little water to make compote or puree. Add the sultanas to the warm apples (they will absorb the juice). If the sauce is too runny, fold in some breadcrumbs. To let it cool down.
- Roll out the puff pastry and cover with the puree. Leave a length of about 12 cm. Roll up loosely from the occupied side. Remove the baking paper from the dough.
- The roll is now at the end of the baking paper with the blank piece of dough facing down. Place a fresh piece of baking paper in front of it and tilt the roll over so that the last piece of dough is now on top. Put the new paper - with the roll on it - on a baking sheet.
- Now pierce the roll several times with a fork. Moisten your hands and moisten the roll with it. Sprinkle generously with sugar on the roll. Put the tray in the oven preheated to 200 ° C and bake the strudel for about 30 - 35 minutes.
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