INGREDIENTS | SERVES 8/10

500g of puff pastry (fresh or frozen), or 2 x 250g packs of puff pastry (fresh) ready rolled
400g of apples
50g of raisins
50g of flaked or chopped almonds (or pine nuts)
40g of biscuit crumbs
60g of sugar
Grated peel of an orange
100g of apricot jam
Cinnamon
1 whole egg
Milk

PREPARATION
NOTE: if you have to combine two sheets of pastry to reach the suggested weight, overlap them a little to create a single rectangular sheet of pastry.

Soak the raisins in a little rum.

Peel and fi nely slice the apples. Drain and dry the raisins and place them in a bowl along with the apples, almonds, orange peel, biscuit crumbs, sugar, cinnamon and jam and mix all the ingredients together thoroughly.

Roll the pastry out on a floured work surface to obtain a rectangle the same size as the baking tray.

Line the baking tray with greaseproof paper and then add the pastry. Place the filling in a line along the middle of the pastry.

Wet the edges with a little milk and fold them over to seal the strudel. Lastly, brush the pastry with beaten egg.

Select “DESSERTS” from the “RECIPES” menu then the “STRUDEL” recipe and confirm.

TIPS AND VARIATIONS
• You can use different varieties of apple, but remember to adapt the amount of sugar depending on the sweetness of the apples used.
• You can use puff pastry made with wholemeal flour.
• Honey can be used instead of some of the sugar.
• A variation on the classic recipe is pear strudel made with fresh pear, sugar and flakes of chocolate.