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Serves 6 :
- Strudel pastry
or 4 sheets of filo
- 4 or 5 sharp apples
- juice of 1 lemon
- 80g breadcrumbs
- 60g sugar
- 100g butter
- 1 pinch of powdered cinnamon
- 90g raisins
- 1baking sheet30*40cm,
covered with baking parchment
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- Preheat the oven to 210°.
- Melt the butter in a bowl
- Peel and core the apples, then grate them and sprinkle with lemon juice. Mix in the cinnamon and raisins.
- Gently fry the breadcrumbs and 60 g sugar in 60g butter until they become golden and crisp.
- Place
the rectangle of pastry on a cloth, slightly larger than the pastry.
Spread the breadcrumbs over ¾ of the surface of the pastry, then cover
with the apples.
- Start
to roll the pastry with the help of the cloth until you obtain a
cylinder. The mixture inside will gradually spread into the other ¼ of
the pastry as you do this.
- Again with the help of the cloth, transfer the strudel to the lined baking sheet.
Brush the pastry with the remaining melted butter.
- Cook
for 20 to 25 minutes fan oven. During the cooking, brush the
surface of the strudel with butter to give it a nice shine.
- When cooked, remove from the oven and sprinkle with icing sugar. Serve warm with whipped cream.
- Bon appétit!
Variation:
The strudel can be made with plums, rhubarb, apricots or blueberries.
If preferred, the raisins can be replaced with walnuts.
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