Recipe by Annisette
You can substitute another fruit for the apples, such as cherries, pears, or apricots. Posted for ZWT 2006.
Top Review by katie hates soy
If I'm allowed to make an additional comment to my review: I would remind beginners like myself not to let the puff pastry get to warm before you start to work with it. It was starting to get pretty gooey in my 75 degree kitchen by the time I started folding it. So my strudels aren't as pretty as they should be. So keep it a little cold until right before you need it.
- 4 granny smith apples
- 28.34 g butter
- 29.58 ml orange juice
- 14.79 ml honey
- 44.37 ml sugar
- 118.29 ml sultana raisin
- 2 sheet puff pastry
- 44.37 ml ground almonds
- 1 egg, lightly beaten
- 29.58 ml soft brown sugar
- 4.92 ml ground cinnamon
Directions See How It's Made
- Preheat oven 425F degrees. Lightly grease two cookie sheets.
- Peel, core, and thinly slice the apples.
- In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
- Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
- Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
- Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
- Make another strudel with the other sheet of pastry and the remaining apple filling.
- Bake for 20-25 minutes or until the pastry is golden and crisp.