Apples and cream strudel is a pastry made by rolling or stuffing the filling inside shortcrust pastry dough. It can be savoury or sweet, but the best known version is sweet, and uses apples, pine nuts, raisins and cinnamon as its base. This is my recipe for it.
- 1 shortcrust pastry recipe, prepared in advance
- 1\2 pastry cream recipe
- 2 apples
- 1 teaspoon cinnamon
- 2 tablespoons dried cherries
- 50 ml. Limmi lemon juice
- 40 gr. pine nuts
Wash, peel and thinly slice the apples. Place them in a large bowl, add the lemon juice and cinnamon, mix thoroughly and let the filling rest for about 30 minutes to combine the flavours.
Place the dried cherries in water to rehydrate. After letting the shortcrust pastry rest in the refrigerator, place it on a pastry board dusted with flour and roll it out to form a rather large rectangle.
Place an even layer of apples on the pastry, making sure to leave an empty border along the four sides.
Distribute the pine nuts and dried cherries (well drained and squeezed beforehand) over the apples. Top with a layer of cream, using a tablespoon to even it out.
Fold the two shorter sides towards the middle of the pastry, then fold the two longer sides so they meet in the middle and pinch them shut. Using two spatulas, lift the strudel and flip it onto a baking pan lined with parchment paper, so that the seam is at the bottom. If you wish, cut a few slits into the pastry before placing it in the oven.
Bake at 180° C for about 30 minutes in a pre-heated oven until golden brown, checking it periodically.
Take the strudel out of the oven, wait until it cools completely then slice it and serve it topped with powdered sugar.