Poppyseed apple strudel

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Try this delicious twist on the Austrian classic. Apples and poppyseed encased in puff pastry are a sweet combination.




INGREDIENT:

  • 650g red or yellow apples (ask in the shop to get sweet ones that can be used for baking, otherwise they won't soften enough, but you can use any variety)
  • Puff pastry (most is vegan)
  • 100g margarine
  • 100g brown sugar
  • 60g poppyseeds
  • 50g bread crumbs
  • 1 tsp cinnamon
  • 1 tsp vanilla flavouring or 1 vanilla pod
  • Juice of a lemon
  • 1tsp rum flavouring or a cap of rum



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METHOD:

Take puff pastry out of the fridge 10 minutes prior to cooking. Preheat the oven to 200C.

Melt margarine in a pan and then lightly fry the breadcrumbs. Remove apple core and seeds and cut into small cubes. Either put the poppy seeds in a blender for 10 seconds (this will open them up and give more flavour) or crush with a pestle and mortar. Then add everything to a bowl (apart from puff pastry, duh) and combine. I always do a taste test to check whether it needs more or less sugar (depending on the apples you are using). Now unroll the puff pastry sheet (I always buy the one that already comes on a baking sheet) and evenly spread the mix to the middle of the sheet (basically the same way you would make a wrap). Then fold the bottom part of the sheet over the mixture and then the top part and slightly press it down so it doesn't open up when it's baking. Then fold in both ends. Bake for 25-30 minutes or until the strudel gets a nice golden colour.



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