Name: Puff Pastry Apple Strudel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 slices
Ingredients: 0.125 package puff pastry; 0.125 pcs egg; 3.75 g butter; 0.625 pcs apples; 0.375 tablespoon caster sugar; 0.125 teaspoon cinnamon; 6.25 g raisins; 0.375 tablespoon breadcrumbs; 0.125 pcs lemon; 6.25 g walnuts; powdered sugar

Step by step process

Preparing the Filling

1
Peel the apples, remove the cores and cut into thin slices or coarsely grate.
2
Place the grated apples in a bowl, add the sugar, cinnamon, juice of one lemon and raisins. If using walnuts, roughly chop them and add to the apples.
3
Mix everything together and let stand for 10 minutes so the apples release their juices.
TIP:
Maceration is the process where fruit releases juice and softens when combined with sugar or alcohol, thereby improving its flavor and texture. It is suitable for preparing fruit beverages and desserts.

Rolling the Strudel

4
Preheat the oven to 375°F (190°C) fan-assisted or 400°F (200°C) conventional.
5
Unroll the puff pastry onto baking paper and lightly roll it out into a rectangle approximately 12 × 16 inches.
6
Brush the entire surface of the pastry with melted butter and evenly sprinkle with breadcrumbs, these will absorb the excess juice from the apples and prevent the pastry from becoming soggy.
TIP:
<p>Before adding a moist filling, sprinkle a thin layer of breadcrumbs or crumbled pastry over the buttered crust. This helps create a protective layer that prevents sogginess and keeps the dough crispy. It's especially useful for fruit or cheese cakes.</p>
7
Spread the apple mixture evenly over two-thirds of the pastry, leaving a border of about ¾ inch from the edges.
8
Using the baking paper, carefully roll the pastry from the filled side towards the empty edge. Pinch the ends and tuck them under the strudel.
TIP:
Roll carefully in smooth, continuous movements from the full side toward the edge. Parchment paper is essential, it protects the butter layers. A key technique for strudels, rolls, and other rolled doughs.

Baking and Serving

9
Carefully transfer the strudel with the paper onto a baking tray. Beat the egg and thoroughly brush the surface of the strudel.
10
Bake for 30-35 minutes until golden, until the pastry is beautifully layered and golden brown.
11
Allow to rest for 10 minutes, then dust with powdered sugar and cut into slices. Serve warm or cold.