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Apple Strudel by Halusky

Halusky on SHOPS specialise in Czech and Slovak foods and their pages are packed with the finest and most popular products from the Czech Republic and Slovakia. Halusky prides itself on the stories and passion their products carry. Whether you are looking to try Czech and Slovak flavours for the first time or are looking to recreate a holiday dish, there is always something delicious to be served on Halusky on SHOPS.
This apple strudel recipe is elegant in in its simplicity and carries its own history in its combination of flavours. A firm autumn favourite, shop now and get baking!
halusky apple struduk

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire. Strudel is related to the Ottoman Empire’s pastry baklava, and came to Austria via Turkish to Hungarian and then Hungarian to Austrian cuisine. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.
Prep time: 20min
Cook time: 20min

Ingredients

Method

  1. Position a shelf in the centre of the oven and preheat the oven to 190C/Gas 5.
  2. Lightly dust the greaseproof paper with flour. Lay the sheet of puff pastry on top of a greaseproof paper and dust the rolling pin with additional flour. Gently roll the puff pastry to 0.3cm thickness.
  3. Peel the apples and grate them using a coarse grater. You can squeeze the grated apples with your hand and drain out the juice. Add sugar and cinnamon and mix well.
  4. Brush the pastry with an egg and top it with breadcrumbs, then place the filling down the centre. You can add ground walnuts or raisins to the filling if you like.
  5. Fold the top flap of pastry over the filling and roll, seal the ends, press firmly  and brush with the egg.  Pierce the top a few times with a knife so the steam can escape (diagonal slits look nice).
  6. Place the strudel on a greaseproof paper lined baking sheet and bake for 20 minutes, rotating halfway through cooking and brushing with an egg, until the pastry is puffed and golden brown.

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