FLAKY APPLE STRUDEL

Flaky Apple Strudel image

Here is my take on apple strudel, with a simplified version of puff pastry which is less hassle to make.

Provided by cooking_with_jc

Time 1h50m

Yield Makes 2 Strudels

Number Of Ingredients 15

Ingredients

250g Plain Flour
250g Cold Unsalted Butter (Half Cubed/Half Grated)
35g Caster Sugar
150ml Cold Water
2 Tbsp Demerara Sugar (for sprinkling)
250g Plain Flour
250g Cold Unsalted Butter (Half Cubed/Half Grated)
35g Caster Sugar
150ml Cold Water
2 Tbsp Demerara Sugar (for sprinkling)
2 Large Bramley Apples (Peeled and Cubed)
3 tbsp Caster Sugar
3 tbsp Sultanas
1 tsp cinnamon
1 tbsp Water

Steps:

Firstly, in a large bowl, add the flour and half of the butter which are cut into cubes. Rub in the butter to the extent where you can still see bits of fat in the flour. Add the water and mix to form a soft dough. Knead the dough against the sides of the bowl until all the crumbs have been incorporated into the dough. (don't be tempted to add more water). Wrap and Chill for 15 minutes.
Pat the dough into a rectangle shape, and roll into a 40 x 20 cm rectangle on a lightly floured surface. Now using the other half of the butter which has been grated and left in a freezer for 5 mins, scatter half of the shards onto the middle third of the pastry sheet. With care, fold the left third up to cover the middle third. Scatter the remaining shards on top of the side currently folded, and fold over the last third of pastry.
Making sure the open ends are the pointing north and south, taper the dough and roll into a 40 x 20 cm rectangle. Fold into thirds and leave to freeze for 5 minutes (which is quicker). Repeat this process 3 more times whilst remembering to rotate the dough so the open ends are north and south between rolls. Once the dough is completed leave to chill until needed.
Pre-heat your oven to 210C/190C Fan. For the filling, add the apples, sugar, sultanas, water and cinnamon to a large saucepan and stew on a medium-low heat for 15-20 minutes until the apples are tender but firm; whilst stirring occasionally. Leave to cool completely.
Roll the dough out into a 25 x 50 cm rectangle, until the thickness represents and one-pound coin. Trim the edges with a knife and split into two squares. Spoon half of the apple filing evenly onto one half of the pastry, brush the edges with egg wash and fold the pastry over and pinch down on the edges to create a seal. Brush the remaining top half of pastry with egg wash.
With a sharp knife, make scores along the top with about half an inch of a gap, and sprinkle on the demerara sugar. Bake for around 35-40 minutes until the pastry is golden, flaky and risen. Serve Instantly.