Apple Strudel

I made this after drooling over Rita’s Apple Strudel, but I didn’t make my own pastry like she did 😀 Hmmm enak…….

Apple Strudel


– Pastry dough
– 1 egg
– 1 tbs water
– 2 tbs granulated sugar
– 1 tbs all-purpose flour
– 1/4 tsp ground cinnamon
– 2 large Granny Smith apples, peeled, cored and thinly sliced
– 2 tbs raisins
– Confectioners’ sugar (optional)

– Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 180C. Lightly grease a baking sheet. Beat the egg and water in a small bowl with a fork.
– Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
– Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.
– Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners’ sugar, if desired.

Tip: Make sure to toss the apples and raisins in Step 2 until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Source: Rita’s Blog

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