About the Recipe
My simple apple strudel, made with ready rolled pastry is very easy and evokes the shop-bought strudels of my youth!
2 large Bramley apples
60g caster sugar
25g cold butter, cubed plus extra to grease the tin
320g packet of ready rolled puff pastry
Plain flour, for rolling
An egg, beaten
2 tbsps. demerara sugar
A baking tray
A sharp knife
A lemon juicer (optional)
A large mixing bowl
A rolling pin
A pastry brush
How to make the bake
1. Preheat the oven to 200'C and butter and line a baking tray with greaseproof paper. Then make the filling. Juice the lemon and pour the juice into the large mixing bowl. Next prepare the apples. Peel each apple, cut into four around the core and cut each section into fine slices. As you prepare them, toss the slices in the lemon juice to stop them going brown while you prepare the other sections. When the apples are all prepared, add the sultanas, caster sugar, and butter to the bowl and toss together gently to combine. Leave to one side.
2. Next prepare the pastry. Take the ready rolled pastry out of the fridge and lay out on a clean, floured surface. Turn the pastry on its longest side and roll it gently to make a longer rectangle than you began with. It shouldn't take long and should just make room for the apple filling with spare pastry each side and about the length of your upper arm.
3. To make the strudel, take handfuls of apple and pile them up in the centre of the pastry. Make it as streamlined as you can and when all the apple is on the pastry, beat the egg and use the pastry brush to cover the bottom flap with egg. Then gently bring the bottom over the top of the apples. Press firmly to make sure it sticks and then tuck in the ends and do the same with the top, making the seals as secure as possible, to prevent filling escaping during baking.
4. Gently pick up the strudel and turn over on the tray so the seam side is on the bottom. Use the sharp knife, to cut about 11 slits along the strudel, about an inch each.Then brush the entire strudel with the beaten egg and sprinkle with the demerara sugar. Brush off the excess sugar from the tray to prevent it catching and put in the oven for 20 minutes. To make an even bake, turn the tray around half way through baking (10 minutes in) and continue to bake on the other side for 10 minutes. When the strudel is baked, the pastry will be puffed and golden.
5. Take the strudel out of the oven. Leave to rest for 10 minutes before transferring to a serving plate. Serve with a generous scoop of vanilla ice-cream.