Apple and hazelnut strudel recipe
It's rare to find cooking-specific apples but they are well worth searching out. Look for 'bramley', 'golden delicious' and 'gravenstein' but as a last resort the 'fuji' will do.
Ingredients
300g peeled and cored apple flesh
150g castor sugar
small tsp ground cinnamon
juice of a lemon
1 tbsp rum
60g hazelnuts, roasted, skinned and chopped
375g puff pastry, taken from freezer to fridge the night before
4 tbsp fine breadcrumbs
1 egg yolk
Method
Cut apple flesh into half-centimetre cubes and place in a bowl with the sugar, cinnamon, lemon juice, rum and chopped hazelnuts. Mix well.
Roll out puff pastry to a 35cm to 40cm square. This is made easier by placing pastry, floured lightly, between two sheets of non-stick film or baking paper. When rolled to desired size, remove the top piece of the film or paper and sprinkle breadcrumbs over the pastry.
Spoon apple mixture evenly, in a flat layer, on middle of pastry sheet. Using the bottom sheet of the film or baking paper, roll pastry into a log. Seal log by brushing a little egg yolk on final edge.
Carefully lift log onto baking tray and rest in fridge for 20 minutes. Before baking, brush top of pastry with remaining egg yolk. Place in pre-heated 180C oven for 35-40 minutes.
Allow log to cool a little before cutting.
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