Mini-Apfelstrudel (Apple Pastry)

A community recipe by HannaBerlin

Not tested or verified by Nigella.com

Introduction

This is my take on a classic German pastry, the Apfelstrudel. The pastries are not exactly small but a normal Strudel is about a foot long. This is fast and simple to make and you can prepare the filling in advance. When I am home alone I usually just use shop-bought apple sauce mixed with cinnamon as a filling, it's still delicious. Add sultanas if you like, I prefer it without them. To maximize solitary pleasure, transfer the pastry to a plate as soon as you pull it out of the oven, bash in the top with a fork and let large scoops of vanilla ice cream slowly melt into the crumbs and hot filling. I am not ashamed to say that I lick the plate when I am done.

Ingredients

Serves: 4

Metric Cups

For the Pastry

275 grams puff pastry (ready-rolled, butter flavour - 25 x 42cm)
4 tablespoons flaked almonds
water (cold)

For the Filling

1 cooking apple
1 teaspoon lemon juice
2 teaspoons sugar
1 teaspoon ground cinnamon
1 tablespoon water (cold)
5 tablespoons apple sauce (shop bought, no additives)

For the Serving

vanilla ice cream

For the Pastry

9¾ ounces puff pastry (ready-rolled, butter flavour - 25 x 42cm)
4 tablespoons sliced almonds
water (cold)

For the Filling

1 apple
1 teaspoon lemon juice
2 teaspoons sugar
1 teaspoon ground cinnamon
1 tablespoon water (cold)
5 tablespoons apple sauce (shop bought, no additives)

For the Serving

vanilla ice cream

Method

Mini-Apfelstrudel (Apple Pastry) is a community recipe submitted by HannaBerlin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel and core the cooking apple, cut it into sixteen parts and then halve them. Put it together with water, sugar, lemon juice and the cinnamon (use less if it seems too much to you, it's a matter of personal taste) into a small saucepan. Cook on medium heat for about 10 minutes, the cooking apple bits should be soft and partly mushy but not already puree. Let it cool down to room temperature. At this point, you could refrigerate the filling overnight if it suits you.

Mix the cooked cooking apple with the shop-bought cooking apple-sauce. The idea is that you get a smooth filling. I like the mixture of the rough and the smooth cooking apple-sauce. Taste and add sugar if it's not sweet enough.

Preheat the oven to 200°C. Line a baking tray.

Unroll your pastry, preferably on wood and away from the oven. Cut your sheet into four equal rectangels. Transfer those to the lined baking tray. Leave a generous amount of space between them.

Put some filling into the middle of each piece of pastry (don't go overboard) and fold one half over the other. Seal the edges with your fingertips, beginning on both short sides at the same time, meeting in the middle of the long side. This seems to be the best way to avoid spilling.

Put some cold water into a small bowl and wet your fingertips. Smooth out the seam and gently wet the whole pastry. Be careful not to use too much water. Sprinkle some flaked almonds on top.

Bake the pastries for about 10 minutes or longer, depending on your oven and how you like them. If they look ready, they are ready.

Serve with lots of vanilla ice cream straight from the oven.

Peel and core the apple, cut it into sixteen parts and then halve them. Put it together with water, sugar, lemon juice and the cinnamon (use less if it seems too much to you, it's a matter of personal taste) into a small saucepan. Cook on medium heat for about 10 minutes, the apple bits should be soft and partly mushy but not already puree. Let it cool down to room temperature. At this point, you could refrigerate the filling overnight if it suits you.

Mix the cooked apple with the shop-bought apple-sauce. The idea is that you get a smooth filling. I like the mixture of the rough and the smooth apple-sauce. Taste and add sugar if it's not sweet enough.

Preheat the oven to 200°C. Line a baking tray.

Unroll your pastry, preferably on wood and away from the oven. Cut your sheet into four equal rectangels. Transfer those to the lined baking tray. Leave a generous amount of space between them.

Put some cold water into a small bowl and wet your fingertips. Smooth out the seam and gently wet the whole pastry. Be careful not to use too much water. Sprinkle some sliced almonds on top.

Bake the pastries for about 10 minutes or longer, depending on your oven and how you like them. If they look ready, they are ready.

Serve with lots of vanilla ice cream straight from the oven.