APPLE STRUDEL
Ingredients
2 peeled and thinly sliced apples (such as Granny Smith)
¼ cup (50 g) packed light brown sugar
¼ tsp ground cinnamon
â…“ cup (40 g) Skor toffee bits
1 sheet puff pastry, thawed in the fridge
1 egg whisked with 2 Tbsp (15 g) of water, for brushing
Turbinado sugar, for sprinkling
Directions
1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Toss the apples with the brown sugar, cinnamon and Skor bits and set aside.
3. Place the puff pastry sheet on a lightly floured work surface and roll it (if needed) to a 10-inch square. Cut a rectangle that is 4-x-10-inches and place this on the prepared baking tray and brush it with egg wash. Cut a second rectangle that is 4 ½-x-10-inches and return it to the fridge to keep cold. Cut the remaining pastry dough into ½-inch strips. Place the strips on the base of the strudel, on its outside edges, trimming if needed and brushing with egg wash (this creates a frame to hold in the apple filling). Spoon the apples into the centre of this.
4. Pull the top portion of the pastry from the fridge and make slits at ½-inch intervals. Place this over the apples, brush with egg wash and sprinkle with Turbinado sugar. Bake the jalousie for 10 minutes at 400 F and then reduce the oven temperature to 375 F and bake for an additional 20 to 25 minutes, until it is a rich golden brown. Serve the jalousie warm or at room temperature.
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