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Traditional Apple Strudel

Serves : 6 people
Preparation : 30 minutes
Cooking : 40 minutes

Ingredients

Instructions

  • The day before
    • If you’re making your own puff pastry (well done—I’m proud of you!), you’ll need to prepare it the day before.
      Otherwise, you can use two ready-made puff pastry sheets on the day.
  • Preparing the stuffing
    • Soak the raisins in a mixture of equal parts rum and water.
    • Melt the butter in a skillet, then sauté the breadcrumbs in it.
      Add the sugar and liquid vanilla extract (or, if unavailable, a packet of vanilla sugar).
      As mentioned in the introduction, you can also flavor the apples with cinnamon instead of vanilla.

    • Once everything is caramelized, set it aside in a bowl or mixing bowl.
    • Add the almond flour to the mixing bowl.
      Squeeze the lemon and set the juice aside.
    • Cut the Chanteclerc apples into eighths, then into thin slices about 3/4 of a millimeter thick.
      You can use a mandoline for this, which allows for quick and even slicing

      .

    • As soon as you cut an apple, dip it in the lemon juice and then in the stuffing.
      Pour the remaining lemon juice and the soaked raisins (but not the liquid!) into the stuffing.
  • Preparing the Strudel and Baking
    • Roll out the first sheet of puff pastry and spread the filling over it in a 25 cm by 15 cm square.
      Cover with the remaining pastry to form a pie.
      The filling is now enclosed within the pastry with little exposure to air, which will help preserve the apples.

    • Brush the dough with melted butter.
      Bake the strudel for about 40 minutes.
    • Let it cool slightly, then serve this apple strudel warm, topped with a scoop of vanilla ice cream 😋