Strudel is a fantastic dessert to have that can be both light and heavy depending on what you put inside. Due to the light, flaky nature of puff pastry, it's an ideal candidate for dessert after a meal and depending on the time of year, you can fill the pastry with seasonal flavours to make moments more memorable.
This recipe is perfect for that summer / autumn time where blackberries can be found everywhere you look outside. After coming back home with tubs full of berries it can be quite challenging to figure out what to do with all of them.
Apple & Blackberry Strudel
Difficulty :- Beginner
Total Time :- 15 minutes prep | 25 Minutes cooking
Makes :- 2 - 3 Strudels
Oven temp :- 200 C / 390 F
Ingredients
- Sheet of pre-rolled puff pastry ~ Roughly 300g
- Granny smith apples ~ 2
- Blackberries ~ 1 handful
- Cinnamon ~ 1 Tsp
- Sugar ~ 125g white sugar
- Egg ~ 1 medium
- Water & ½ lemon ~ Bowl for apples
Method
- First you need to prepare your bowl of water which you are going to put your chopped apples in. Fill a bowl halfway with water and add the juice from ½ a lemon.
- This step is optional, if you wish to leave the skin on your apples then that's perfectly fine. Peel your apples, I do it for aesthetic reasons so I also peel my apples but again, it's all personal preference.
- Core and cut your apple into small cubes roughly ½ inch to an inch big. Don't cut them too large or they won't cook all the way through and it will be too difficult to fold your puff pastry. Once cut transfer the apple cubes into your lemon water, this will prevent them from browning.
- In another bowl measure out your sugar, add your cinnamon and mix until thoroughly combined.
- Pat dry your apples (The less water the better! Soggy pastry and all...)and transfer to the cinnamon sugar and mix until all the sugar is coating the apple cubes. Add your blackberries and give it a gentle mix making sure you don't crush the delicate berries.
- Roll out your puff pastry on a surface until 1 - 2 cm thick (if you are using pre-rolled you don't need to do this) and cut to your desired size for each strudel. If you are having trouble visualizing how big you should cut the pastry, watch the video down below.
- In a small bowl beat an egg and add a splash of water. Now use a spoon to transfer some of the apple & blackberries to the puff pastry leaving room to fold the pastry in half and have space around all the edges to seal it all up.
- Now using a pastry brush, brush the egg wash along the sides of the pastry, fold it up and seal. This part may be a little fiddly especially if your cubes of apple are a little too big but just keep working with it. When the pastry puffs it will look good no matter how much of a disaster you thought it was
- Now make 3 cuts on the top of each strudel to let steam out (Did I mention soggy pastry?) Glaze with more egg wash to get that beautiful golden colour and finish by sprinkling sugar on top.
- Transfer the strudels carefully onto baking trays (Use parchment if you wish, some syrup could leak out your strudel) and place in a preheated oven for 20 - 25 minutes, I usually go by how it looks. Once it looks golden and puffed up, take it out the oven and you're ready to serve.
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