Recipes

STRUDEL
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 fl oured 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 fi lling 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 confi rm.
Notes:
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Preparation: 40 min
Cooking time*: 40-60 min
Recommended equipment:
baking tray supplied with oven
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 fl our.
•
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
fl
akes of chocolate.
28
DESSERT
Serves 8/10
500 g of puff pastry (fresh or frozen), or
2 x 250 g packs of puff pastry (fresh) ready rolled
400 g of apples
50 g of raisins
50 g of fl aked or chopped almonds (or pine nuts)
40 g of biscuit crumbs
60 g of sugar
grated peel of an orange
100 g of apricot jam
cinnamon
1 whole egg
milk
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.
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)