Crispy puff pastry apple strudel with blueberries, cinnamon and nuts
Ingredients
- 500g puff pastry
- 3-4 tbsp flour
- 150g butter
- 75g breadcrumbs
- 400g apples
- 100g blueberries
- ½ lemon, unwaxed
- 50g hazelnuts, chopped
- ½ tsp cinnamon
- 50 g sugar
- icing sugar, for dusting
Utensils
- knife
- cutting board
- bowl
- grater
- citrus press
- kitchen brush
- pan
Instructions
- Preheat the oven to 210° C.
- Wash and sort the blueberries.
- Peel and core the apples and cut them into thin slices.
- Grab the zest from the lemon and squeeze out the lemon juice.
- Drizzle the lemon juice over the apples.
- A Place a clean cloth on the table.
- Sprinkle 2 tablespoons of flour over it.
- Place the dough in the middle of the towel.
- Melt 50 g butter and spread it over the puff pastry.
- Melt another 50 g butter in a pan and the Fry the breadcrumbs in it until golden brown.
- Spread the breadcrumbs over the dough.
- Place the apples and berries on the dough, leaving a border of 5 cm.
- Sprinkle the fruit with nuts, sugar, cinnamon and grated lemon zest.
- Use the towel to roll the puff pastry into a roll.
- Moisten the edges of the pastry with a little water and press together.
- Transfer the apple strudel to a baking tray lined with baking paper.
- Grush the strudel with the remaining 50 g of melted butter.
- Bake the apple strudel at 210°C for 20 minutes, then reduce the temperature to 190°C and bake for a further 20 to 30 minutes until the strudel is golden and crispy.
- Remove the apple strudel from the oven and let cool for 15 minutes.
- Sprinkle with icing sugar and serve the apple strudel with whipped cream or ice cream.
