Cinnamon Apple Strudel
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Ingredients:
385 gm can of pie apples
1/4 cup (50 gm) packed light brown sugar
1/4 tsp ground cinnamon
1 sheet puff pastry, thawed in the fridge
1 egg whisked with 2 tbsp of water, for brushing
Raw sugar, for sprinkling
Directions:
1. Preheat the oven to 200 C (180 C f/f), and line a baking tray with parchment paper.
2. Toss the apples with the brown sugar and cinnamon, and set aside.
3. Place the puff pastry sheet on a lightly floured work surface, and roll it, if needed, to a 250mm square. Cut a rectangle that is 100mm x 250mm, and place this on the prepared baking tray and brush it with egg wash. Cut a second rectangle that is 115mm x 250mm, and return it to the fridge to keep cold. Cut the remaining pastry dough into 6mm strips. Place the strips on the base of the strudel, on its outside edges. Brush with the egg wash. (This creates a frame to hold in the apple mixture.) Spoon the apple mixture into the centre of this.
4. Pull the top portion of the pastry from the fridge, and make parallel slits 15mm apart. Place this over the apple mixture, seal the edges, brush with the egg wash, and sprinkle with the raw sugar.
5. Bake the strudel for 10 minutes at 200 C, reduce the oven temperature to 190 C, and bake for a further 20 to 25 minutes, until it is a rich golden brown.
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