Apple Strudel

This week I made an apple strudel.  I have made strudel before although it didn’t turn out very well.  This time round it was much nicer so I’m very happy with that.

Once I had made the pastry it was placed in a bowl covered with grape seed oil and cling film.  I’ve been making pastry for a few weeks now and have never covered it with oil before.  The oil stops the pastry from drying out while it is cooling in the fridge.  It also makes it easier to handle when rolling out.  Grape seed oil is used because it doesn’t have a strong taste which will ruin the strudel

The pastry has to be rolled out thin enough to be able to read a newspaper through it.  This was very hard to achieve and I only managed to do it in areas.

When the pastry has been rolled out, it is then cut into eight squares and placed around a greased tin making sure there are no gaps, otherwise the juices from the apples will leak through the pastry when cooking in the oven.  Sliced apples are then layered over the pastry.  I decided to sprinkle sugar on top of the apples thinking they would caramelise but this was a mistake as the sugar turned into a liquid caramel and leaked through the pastry a bit.

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While this strudel was better than my last attempt there were some faults such as the soggy bottom because of the sugar I had sprinkled on the apple but it was still yummy and tasted even nicer with a bit of custard.

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