apple strudel.
A puff pastry base
3 fresh pippin apples
3 tablespoons sugar 1 tablespoon vanilla sugar 100 gr
.
pine nuts 80 gr.
currants 1 / 2 glass of Port or Pedro Ximenez
cinnamon 2 teaspoons juice 1 / 2 lemon
3 slices white bread crustless
80 gr.
butter for brushing:
20 gr. butter 1 egg
Preheat oven to 180 ยบ C. In a bowl put the apples that we will have peeled, cored and finely chopped (as if Picasa a potato omelet). Sprinkle with lemon juice. You add the sugar, vanilla and cinnamon and stir. In the 1 / 2 glass of Pedro Ximenez grapes and get the slightly heated in the microwave, so that the raisins are hydrated. Drain the raisins and put them to the apple. Also add pine nuts.
In a saucepan over very low heat melt the butter and crumble over bread. Reogar until bread is soaked with butter. Join the mix of apples, the bread and butter. Stir everything well, this is the strudel filling. Unroll
the puff pastry and spread the apple filling on top. Roll up so that we have a "trunk" of about 30-35 cm. long x 10-15 cm. wide. Is well sealed at the ends so that we are not enclose the filling during cooking. It is brushed with beaten egg to which we will have added the melted butter and cool.
small cuts are made in the dough and placed in the oven for 15 minutes or until the pastry is golden. At that point, the Strudel cover and leave for about 10 minutes to finish the cooking apple. We can see if it is ready by the cuts we made in the dough. The filling should remain as a compote.
This is one of my favorite recipes and most times I repeat, it is very easy to do and what you can see the result. Someday I will keep the original mass of Strudel and I tell you how your meal is .... !!!!.
A puff pastry base
3 fresh pippin apples
3 tablespoons sugar 1 tablespoon vanilla sugar 100 gr
.
pine nuts 80 gr.
currants 1 / 2 glass of Port or Pedro Ximenez
cinnamon 2 teaspoons juice 1 / 2 lemon
3 slices white bread crustless
80 gr.
butter for brushing:
20 gr. butter 1 egg
Preheat oven to 180 ยบ C. In a bowl put the apples that we will have peeled, cored and finely chopped (as if Picasa a potato omelet). Sprinkle with lemon juice. You add the sugar, vanilla and cinnamon and stir. In the 1 / 2 glass of Pedro Ximenez grapes and get the slightly heated in the microwave, so that the raisins are hydrated. Drain the raisins and put them to the apple. Also add pine nuts.
In a saucepan over very low heat melt the butter and crumble over bread. Reogar until bread is soaked with butter. Join the mix of apples, the bread and butter. Stir everything well, this is the strudel filling. Unroll
the puff pastry and spread the apple filling on top. Roll up so that we have a "trunk" of about 30-35 cm. long x 10-15 cm. wide. Is well sealed at the ends so that we are not enclose the filling during cooking. It is brushed with beaten egg to which we will have added the melted butter and cool.
small cuts are made in the dough and placed in the oven for 15 minutes or until the pastry is golden. At that point, the Strudel cover and leave for about 10 minutes to finish the cooking apple. We can see if it is ready by the cuts we made in the dough. The filling should remain as a compote. This is one of my favorite recipes and most times I repeat, it is very easy to do and what you can see the result. Someday I will keep the original mass of Strudel and I tell you how your meal is .... !!!!.
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