Apple Strudel

INGREDIENTS

• 2 packs Carême Butter Puff Pastry
• 550g granny smith apples
• 40g raisins
• 30ml rum (optional)
• 2 teaspoons vanilla bean paste
• Zest and juice of ½ lemon
• 35g sliced almonds
• 75 butter (melted and cooled)
• 40g panko breadcrumbs
• 2 teaspoons sugar
• 1 teaspoon cinnamon

METHOD

1. Preheat the oven to 180°C.
2. Peel the apples, cut the core and cut into fine slices. Place them in a bowl and add rum, vanilla bean paste, raisins, lemon zest and juice. Toss to combine.
3. Combine cinnamon and sugar in a small bowl and set aside.
4. Roll out 1 sheet of pastry and cut to 20cm wide on the short edge. Lay pastry on a lined baking tray and brush with ½ melted butter. Sprinkle breadcrumbs on top (leave 2-3 cm free on every side). Top with apple mixture and then cinnamon sugar. Sprinkle almonds evenly over the top.
5. Roll out the second sheet of pastry and cut to 24cm wide. Cut horizontal slits down the pastry, working from one short edge of the pastry to the other, ensuring you leave 4-5cm of uncut pastry on either side. Place the cut pastry sheet over the top of the apple mixture.
6. Using the tines of a fork, crimp the edges and seal the two sheets of pastry together. Brush the top sheet of pastry with the remaining butter, then place into the oven to bake for 45-50 minutes, or until the pastry is golden and crisp.
7. Remove from oven and set aside for 30 minutes to cool.