Google: “Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, Czech Republic, Northern Italy and in many other countries in Europe that once belonged to the Austro-Hungarian Empire. Traditionally, apple strudel is made with strudel dough. It’s a soft dough that’s hand stretched into a long, thin sheet. To make things simpler and to save time, this version calls for refrigerated puff pastry dough.”
“Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples) sugar, cinnamon, and breadcrumbs.”
Got apples that have gone soft. Instead of making it as cake I decide to try my hand with making it a strudel. Of course, I bought puff pastry to save time and energy stretched out into a long thin sheet. It’s a shortcut style with creative gingerbread man on top.
As usual I added cayenne powder as I love chili taste. Although, the gingerbread man didn’t puff up as I have wanted it. I cared for the taste and flavour to suit my taste bud. Let’s bake!!!
3 Tbs breadcrumbs
3 Tbs dark brown sugar
2 Royal gala apples, cored and diced
2 Tbs castor sugar
1 piece of pastry, plus half pastry sheet for decoration
1 Tsp cinnamon
1 Tsp cayenne powder
1 egg, lightly beaten
1 Tbs milk
oil for greasing foil (OPT)
Preheat oven 180 degrees C. Place diced apples in a bowl. Then add castor sugar, cayenne and cinnamon to the apple bowl, mix all together. In another bowl mix breadcrumbs with dark brown sugar. Set aside.
Lightly oil the foil. Put pastry on an oiled foil in a baking tray. Scatter breadcrumbs mixture onto the pastry leaving about 1 “ from all the edges of pastry. Spoon apple mixture in the centre on top of breadcrumbs mixture.
Cut 4 corners of the pastry and then fold up the middle pastry on top of you and right at the bottom of you. Lightly press down pastry to seal it. Next cut diagonally about 1/2 inches strips on both left and right sides. Fold them, right and left until the end and seal.
The half pastry, use gingerbread man cutter cut it out and place in the middle where the right and left strips meet. Then use pineapple jam tart cutter cut 2 circle place one at the top left corner facing you and the other at the bottom right corner. Then cut another tart shape, cut the tart shape in half and place one on the right side at the top and the other half left at the bottom.
Add milk to the lightly beaten egg and brush all over the pastry. Bake for 25 minutes. After 25 minutes cover with foil and cook further about 10-15 minutes. Remove from oven, cool slightly on a rack. Serve with ice cream. Enjoy!!!