After my insultingly easy apple sauce post yesterday, I promised to share some ideas for things to do with it (other than simply eating it with a giant spoon, straight from the pan, just as it is). These miniature apple strudels are light, sticky and delicious with a cup of afternoon tea. They are also sinfully simple, but hopefully not insultingly so…
I haven’t stated quantities for this recipe, mostly because I just do it visually. Generally, though, a two inch square of bought puff pastry makes about 10 bite size mini-strudels. Just experiment a bit. Don’t overfill the pastry. Aside from that, it’s difficult to go wrong!
- Puff pastry
- Chilled apple sauce
- A handful of raisins
- Ground cinnamon
- Milk to glaze
- Granulated sugar to sprinkle
- Roll out some puff pastry nice and thin - about 3mm if you can manage it - on a surface coated with icing sugar.
- Sprinkle on some cinnamon and a handful of raisins.
- Spoon chilled apple sauce on top and spread it out evenly.
- Fold the sides over so they form a long sausage shape.
- Stick the sides of the pastry together with water, egg or the left over liquid from the apple sauce.
- Cut into inch long bite size portions.
- Brush on a little milk to glaze.
- Place on a greased baking tray.
- Bake in a hot oven (about 220 degrees celsius) for 10 minutes.
- Sprinkle with granulated sugar as a finishing touch.
- These are delicious warm or cold, but beware of serving them straight from the oven as the filling holds heat incredibly well.