Apple Strudel

Im on a mission this weekend!
I don't get that much free time to bake in between saving the world through architecture...So I thought may as well make the most of it and spoil my family, and my blog!


This recipe was totally made off the cuff. We had some baking apples that needed using and my little sister expressed a hankering for apple turnovers, so I made a lazier version!
I still haven't managed to make my own puff pastry yet, so again I cheated ( I feel a bit Nigella Lawson cheat stylee here), using that well known brand that you can buy from most supermarkets.


I kind of free styled the apple filling so the measurements are approximate, and usually I add less sugar to start as I find the apples get sweeter the more I cook them, so air on the side of less is more.


Apple Strudel


Ingredients
2 Baking apples
4 tblspns caster sugar
2 tblspns demerera sugar
1 tspn cinnamon
1 tspn lemon juice
1tblspn unsalted butter (plus extra for greasing)


1 packet puff pastry


Method


1. Peel and core the apples. (If you aren't using them straight away, put some lemon juice on them, this will help to stop them browning). Chop into bite sized chunks, or to your preference and place in a pan.
2. In the pan add the butter to the apples and start to cook on a low heat. Whilst this is cooking, pre-heat the over to 180C, and lightly grease a baking tray with butter.
3. Once the apples start to cook down (approximately 5-10minutes) add the cinnamon, sugars and lemon juice. Let them continue to cook for another 10 minutes, or until they look soft but still have some bite. (By all means test away, but don't eat too much or there won't be any left to fill the pastry!).
4. Once the apples are cooked, turn off the heat and let cool. In the mean time, lightly flour a work surface and roll out the puff pastry to about 2cm thickness in a rectangular shape.
5. Place the pastry on the baking sheet and pour the apple mix onto half of the pastry. Fold the other half over and press the edges together. You can use an egg wash to seal it, but I don't find this necessary. Lightly score the top of the pastry and dust with some icing sugar. Cook for 30 minutes.
6. Once cooked serve with your choice of cream, creme fraiche or ice cream. I served it with creme fraiche and some of my freshly made blueberry jam!