Strudel
Recipe by Chef Andreas Charalambous
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INGREDIENTS
- 1 kg apples
- 1-2 tablespoons unsalted butter
- 2 tablespoons cinnamon
- 100g breadcrumbs (rusk/galeta)
- 150g raisins
- 150g walnuts
- 2 tablespoons cognac
- 1 package (800g)
- 2 sheets puff pastry
METHOD
- Cut the apples into small cubes. In a large frying pan, melt the butter and sauté the apples over medium heat until they soften slightly and release their aromas, without turning to mush.
- Add the cinnamon, breadcrumbs, raisins, coarsely chopped walnuts, and cognac. Mix well and let the filling cool down slightly.
- Lay the first sheet of puff pastry on a work surface and prick it lightly with a fork. Place half of the filling along the length and carefully roll it up into a log. Repeat the same process with the second sheet.
- Transfer the strudels to a baking tray lined with parchment paper. Brush the surface with a little water and sprinkle with sugar.
- Bake in a preheated oven at 180°C (using the resistance setting) until nicely browned and crispy, about 35–40 minutes. Let them rest for a few minutes before cutting and serve warm.
