Soaking time : over night
Prep. time: 30 minutes
Oven temperature: 210° C / 425° F
Baking time: About 35 minutes
Apple strudel is a classic dessert, usually made with Boskoop apples. It's a large rectangular pastry turnover, easily recognizable because of its nice high stacks of apple layers.
Strudel is cooked at a high temperature so that the fruit doesn't give off its juice. If the dough starts getting too brown, lower the heat and/or loosely place a sheet of aluminum foil over top without enclosing it tightly. Serve with crème anglaise or whipped cream.
If you don't feel up to making the dough yourself, use phyllo pastry… you'll have a less traditional strudel, but one that is just as delicious.
- Soak the currants and sultanas in the brandy overnight
- Peel and core the apples; slice thinly; immediately place into a bowl with the lemon juice.
- Mix in the soft brown sugar.
- Mix in the currants, sultanas, orange & lemon zest, mixed spice, cinnamon, and toasted pecans.
- On a floured work surface, roll out the dough into a rectangle.
- Place on a buttered baking sheet; brush with melted butter; sprinkle with the bread crumbs; pile the apple mix in the centre.
- Fold the dough over the apples to close; brush with a little melted butter; place into a preheated 210° C / 425° F oven for about 35 minutes.
- Remove the strudel from the oven; let cool until warm and sprinkle with icing sugar.
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