APPLE WALNUT STRUDEL

Apple Strudel

are usually made with phyllo or filo dough,

which is a very thin unleaven pastry,

stacked up and brushed with butter or olive oil in between.

I make it with a short crust pastry.

Forgive me for the unsightly braids.

I need more practice to make it look better.

To begin,

I need to prepare the short crust pastry

and have it refrigerated for an hour.

Short Crust Pastry

135g all purpose flour, sifted

65g cold butter, cubed

1/4 tsp salt

5 Tbsp ice water (may not use up all)

1. mix together salt & flour

2. cut cold butter into the flour

3. using the tips of the fingers, rub the butter into the flour

4. when it resembles fine bread crumbs, add ice water just enough to combine

5. form into a ball, cover and refrigerate for an hour while preparing the filling

Filling:

2 large apple, peeled, cored & sliced thinly

3 Tbsp brown sugar

1 Tbsp all purpose flour

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

some dried cranberries

1/4 cup walnut, toasted & chopped

Egg wash

1 egg yolk + 1 tsp water

Method:

1. toss together apple, sugar, flour, cranberries and the spices

2. leave aside until required

3. when ready to assemble, mix in walnuts

4. roll the pastry into a rectangle about 11" x 9"

5. put the filling onto the centre of the pastry, lengthwise

6. leave top & bottom 1.5", and sides 2" or more

7. make slanting slits of 1/2" apart on both sides

8. fold in the top and the bottom flap

9. fold the sides, one by one, alternating left and right to make braids

10. egg wash and bake in preheated oven 180'C for 35-40mim

Note:

This recipe is not very sweet.

If you have a sweet tooth, sift some icing sugar on the top the strudel when done.