Apple or Pear Strudel

Blurb to follow shortly.


INGREDIENTS
  • 1 sheet frozen puff pastry
  • 3 granny smith apples
  • 2 tablespoons butter
  • 3 tablespoons granulated sugar, divided
  • 3 tablespoons brown sugar
  • 3 teaspoons corn starch
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅓ cup raisins
  • 1 beaten egg
  • 1 tablespoon milk
  • whipped cream

INSTRUCTIONS
  • Preheat the oven to 425 F.
  • Set the puff pastry sheet on the counter to thaw.
  • Peel and core the apples and slice them thinly.
  • Melt the butter over medium-low heat.
  • Add the apples to the pan along with 2 tablespoons of granulated sugar plus all of the brown sugar, corn starch, cinnamon, and allspice.
  • Sauté the apples for around 5 minutes, until they're coated with sauce. Turn off the heat, stir in the raisins, then leave the apples to cool completely.
  • Mix together the beaten egg and the milk.
  • Roll out the puff pastry into a rectangular shape. Pile the apple mixture down the center of the pastry, leaving an inch of pastry at the sides, and the top apple-free.
  • Fold the top and bottom of the pastry over the apple mixture, then fold 1 of the sides over the top, covering half of the apples. Using the egg and milk mixture as a pastry glue, brush the exposed edge of the pastry before folding the other side of the pastry, slightly overlapping the first half.
  • Roll the pastry over so the folded part is on the bottom and place on a baking sheet. Score the top of the strudel with a sharp knife.
  • Brush the top of the pastry with the egg and milk, then sprinkle with the remaining granulated sugar.
  • Bake the strudel for 25 minutes until the pastry is golden and flaky. Allow the strudel to cool for 20 minutes before serving.


Shamelessly filched from: 
Thank you Tasting Table! :-)

Images: Unsplash, Pexels and Freepik.


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