Apple Strudel with Puff Pastry
·Prepare the apples
Peel the apples, remove the cores and grate them coarsely. Sprinkle with sugar and cinnamon, then add the raisins and nuts.
Preheat the oven and prepare the pastry
Preheat the oven to 200 °C. Unroll the puff pastry, together with its baking paper, straight onto the baking tray. If your pastry comes in a block, roll it out into a rectangle on a lightly floured surface.
Create a crisp base layer
Sprinkle breadcrumbs (or crushed sponge biscuits) along the middle of the pastry, running the full length. If the apples have released a lot of juice, gently squeeze it out with your hands.
Fill and wrap the strudel
Spread the squeezed apples evenly over the breadcrumbs. Fold the longer edges of the pastry over the filling to meet in the middle, then tuck the shorter ends underneath. Brush the top with beaten egg.
Bake
Bake in the oven for about 20–25 minutes until golden and crisp. Once out of the oven, let the strudel cool on the tray so it firms up. Before serving, dust lightly with icing sugar through a sieve.