Apple and Blackberry Strudel
As the autumnal nights start to approach, thoughts start turning to comfort food. For those who live in the countryside it’s a great time to go foraging or blackberries. This recipe is a great way to combine blackberries with apples-also plentiful at harvest time, to create a warming and flavorsome dessert. The word “strudel” means whirlpool, which is a great way to describe the beautiful swirls of soft pastry layers inside this delicious dessert. The trick to making a great strudel is to roll the pastry as thinly as possible. But you don’t have to be a top pastry cook to do that- just follow out top tips below and you too can achieve a truly professional looking strudel. It’s much easier than it looks!
- Ready-made puff pastry 500g
- Plain flour (for rolling pastry)
- Butter 150g
- Fresh white breadcrumbs 75g
- Cooking apples 400g
- Blackberries 100g
- Juice and peel of a lemon half
- Chopped hazelnuts 50g
- Cinnamon ½ tsp
- Sugar 50g
- Icing sugar for dusting
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- Pre-heat oven to 410 F.
- Remove pastry from refrigerator and whilst it warms to room temperature, peel, core, quarter and slice the apples and wash the blackberries. Sprinkle the fruit with the lemon juice to avoid discoloration.
- Spread a clean tea-towel over the work surface and sieve 2 tbsp. of flour evenly over the tea towel.
- Place the pastry in the center of the towel and use a well-floured rolling-pin to roll the pastry out to the edges of the towel. A second linen towel can be used between the pastry and the rolling-pin if necessary. You are aiming for rectangular-shaped pastry base that is so thin that it is nearly transparent. Trim the edges of the pastry.
- Melt 50g of the butter and brush over the pastry. Heat a further 50g of butter in a frying pan and fry the breadcrumbs until light brown.
- Spread the fried breadcrumbs over the pastry and add the apple slices and blackberries, taking care to keep the outer 5cm of the pastry edge free so that fruit does not leak out when you roll the strudel. Spread the chopped hazelnuts, sugar, cinnamon and grated lemon peel evenly over the fruit.
- Carefully lift one of the longer edges of the tea-towel under the pastry and start to roll the strudel, like a Swiss roll. Seal the edges with water so all the fruit is sealed inside the strudel.
- Lift the strudel onto a well-greased baking tray and twist into a crescent shape. Brush with 50g melted butter and place in the oven for 20 minutes at 210⁰C. After 20 minutes turn the oven down to 190⁰ C /gas mark 5 and bake for a further 20-30 minutes until crisp and golden.
- Remove from the oven and cool for 15 minutes. Dust with icing sugar and serve sliced with whipped cream.
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