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No matter if you are planning an elaborate menu or simply going ahead for tomorrow's Easy apple strudel. This recipe comes from many decades of enjoying it in the kitchen. I find that adding a few ingredients to some recipe adds thickness into what is usually bland. You may well be on the lookout for lighter meals to create along with your leftovers. Wonderful and mild Easy apple strudel perfect for post-vacation. The elements within this recipe get your tongue thumping, and are very waist-friendly when you need a'snack' after a busy trip. Utilizing a few components as options, this soup is loaded with a fall and hot flavor which makes it creamy. The perfect Easy apple strudel to heat up you on cold winter days. Great for applying leftover. Serving-size are a important component in your daily diet plan. You ought to compare the amount of that food you usually eat to the serving size listed on the tag. Eating significant portions or parts can cause weight gain.

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How to make Easy apple strudel

Yield = 6
Prep time: 0:25
Cook time: 0:35
Total time: 1:00

Ingredients

  • 2 tablespoons caster sugar
  • 1 tablespoon plain flour
  • 1/4 teaspoon ground cinnamon
  • 2 large granny smith apples, peeled, cored, thinly sliced
  • 2 tablespoons raisins
  • 1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed
  • Extra flour, to dust
  • 1 egg
  • Icing sugar, to dust

Method

  • Step 1 Preheat oven to 190°C. Combine sugar, flour and cinnamon in a bowl. Add apples and raisins. Toss to coat.
  • Step 2 Line a baking tray with non-stick baking paper. Place the pastry on a lightly floured sheet of non-stick baking paper. Dust the pastry lightly with flour. Roll the pastry lightly in one direction to form a 30cm x 40cm rectangle. With one short side facing you, spoon the apple mixture over the bottom half of the pastry, leaving a 2cm border around the edges.
  • Step 3 Roll the pastry into a large log. Place, seam side down, on the baking tray. Tuck the ends under the roll.
  • Step 4 Combine the egg with 1 tablespoon of water. Brush with the egg mixture. Cut several 2cm-long slits, 2cm apart, into the top of the roll. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve.