Winter Apple Strudel

Name: Winter Apple Strudel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1.25 kg sour apples (e.g. Boskop); 7-10 Tbsp Juice 1 lemon; 50-100 ml Liqueur from apples with wheat, cinnamon and winter spices (18 % vol.); 100 g Sugar; 1 package (450 g) frozen puff pastry; 200 g honey cake / or breakfast cake; 100 g blanched almonds; 50 g crushed almonds; 1 Egg Yolk; 400 g Whipped cream; 2 packages Vanillin sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1.25 kg sour apples (e.g. Boskop)
7-10 Tbsp Juice 1 lemon
50-100 ml Liqueur from apples with wheat, cinnamon and winter spices (18 % vol.)
100 g Sugar
1 package (450 g) frozen puff pastry
200 g honey cake / or breakfast cake
100 g blanched almonds
50 g crushed almonds
1 Egg Yolk
400 g Whipped cream
2 packages Vanillin sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash, peel and quarter the apples and cut out the core. Cut apple into small pieces and put them in a pot with lemon juice, liqueur and sugar. Bring to the boil covered and simmer for about 5 minutes. Stir in between. Put the compote on a sieve and collect the juice. Let it cool down.
2
Place puff pastry sheets next to each other and defrost at room temperature for 20-30 minutes. Cut honey cake into small cubes and drizzle with approx. 100 ml of drained apple juice. Coarsely chop the almond kernels. Place defrosted puff pastry sheets on top of each other and roll out into a rectangle (approx. 38 x 48 cm) on a floured work surface. First sprinkle the puff pastry with ground almonds, then spread apple compote, chopped almonds and honey cake on top. Leave an approx. 2 cm wide edge on the long sides and on one side. On the second side, leave a rim of about 10 cm without filling and brush with cold water. Roll up the puff pastry from the transverse side with the narrow edge towards the wide edge. Carefully place the strudel diagonally, night side down, on a baking tray lined with baking paper. Mix the egg yolk and 1 teaspoon of cream, brush the strudel with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
3
Leave an approx. 2 cm wide edge on the long sides and on one side. On the second side, leave a rim of about 10 cm without filling and brush with cold water. Roll up the puff pastry from the transverse side with the narrow edge towards the wide edge. Carefully place the strudel diagonally, night side down, on a baking tray lined with baking paper. Mix the egg yolk and 1 teaspoon of cream, brush the strudel with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Whip the rest of the cream and vanillin sugar until semi-stiff and chill. Sprinkle the finished strudel with icing sugar and serve warm with whipped cream