Apple & Pear Strudel
Apple & Pear Strudel
As the winter months draw in, apples and pears become the stars of many comforting desserts. These fruits offer a delightful sense of indulgence, satisfying those with a sweet tooth while remaining light and not overly rich. The following recipe is my variation on the classic apple strudel, featuring the natural sweetness and texture of […]
Servings
8
Prep time
Cook time
Recipe
Vegaterian
Ingredients
- 300g cold unsalted butter, chopped
- 300g plain flour
- ½ tsp salt
- 120g chilled water
- 3 Granny Smith apples, peeled, cored & cut into 1.5cm cubes
- 3 Bosc pears, peeled, cored & cut into 1.5cm cubes
- 1½ cups mixed sultanas, raisins & currants
- Juice 1 lemon
- ¼ slivered almonds
- 1 egg, whisked
- ¼ cup almond meal
Method
- Preheat oven to 200°C.
- Place butter, fl our, salt and water into a food processor. Blitz for 1 min or until ingredients begin to come together roughly into dough.
- Transfer dough onto a fl oured surface. Gather and shape into a rough rectangle. Wrap dough in cling film and place it in fridge to chill for 30 mins.
- Combine apple, pear, mixed dried fruit, lemon juice and slivered almonds in a bowl and then set aside.
- Lightly flour a clean surface. Roll out chilled dough to a rectangle approx. 40x30cm in size, suitable for fitting lengthways on a baking tray.
- Lightly flour a baking tray and carefully lay rolled dough on top.
- Leave a strip in centre of dough approx. 14cm wide. Along each side of the central strip, cut 2cm-wide strips from the edges, slicing inward approx. 8cm towards centre.
- Pile apple and pear mixture along centre strip.
- Fold the strips from the left and right alternately over fruit, overlapping each slightly. Continue until all strips cover filling, forming a plaited design along centre of pastry.
- Brush egg wash over top of pastry. Sprinkle almond meal evenly across the surface.
- Bake for 30-35 mins or until pastry is golden in colour.
- Slice and serve either hot or cold as desired
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