One day I will make a real stuff – I will make homemade puff pastry and bake a strudel from scratch. And I will serve it with whipped cream. Like they serve it in Austria. One day…
Today I am in a lazy mood. But I promised my husband to bake something sweet for the coming weekend. I was doing this (baking goodies) every Friday for many years. But now, when our son lives his own ‘busy-and-hardworking-graduate-student’ life, I bake sweets only from time to time. And today is the time for my lazy apple strudel – a heavenly delicious and easy to make dessert.
Sometimes I’m using apples with raisins, at other times I’m replacing raisins with dried cranberries. A combination of a delicate puff pastry, juicy sweet-and-sour apples, and tart or sweet dry fruits is simply wonderful here.
Defrost the puff pastry according to package instructions.
In a bowl mix the apples, raisins (or cranberries), lemon juice, liquor, lemon zest, and sugar. Let it sit on a counter for 20-30 minutes.
Preheat oven to 375 F (190 C).
Line a baking sheet with parchment paper.
Roll out the puff pastry into a rectangular 10 by 14 inches. Transfer it on the baking sheet.
Arrange the apple filling (without juices) in the center of the pastry lengthwise. Add the butter pieces. Fold the pastry lengthwise sealing the edges and making a roll. Turn it over the seam side down.
With a sharp knife make crosswise or diagonal slashes to allow steam to escape.
Brush the strudel with apple juices and, optionally, sprinkle with the almonds.
Bake the strudel for 35-40 minutes until golden brown. Keep an eye on it during the last 10 minutes – it is easy to over bake it.
Cool completely on a wire rack. Sprinkle with powdered sugar.
Serve as is, with vanilla ice cream or whipped cream.
You can add 1 tsp of ground cinnamon to the filling.
You can brush the strudel with the juices and sprinkle with course sugar before baking. No powder sugar is needed.
Cook with pleasure and enjoy the world!