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STRUDEL
Soak the raisins in a little rum.
Peel and fi nely slice the apples. Drain and dry the
raisins and place them in a bowl along with the
apples, almonds, orange peel, biscuit crumbs, sugar,
cinnamon and jam and mix all the ingredients together
thoroughly.
Roll the pastry out on a fl oured work surface to obtain
a rectangle the same size as the baking tray.
Line the baking tray with greaseproof paper and then
add the pastry. Place the fi lling in a line along the
middle of the pastry.
Wet the edges with a little milk and fold them over to
seal the strudel. Lastly, brush the pastry with beaten
egg.
Select “DESSERTS” from the “RECIPES” menu, then the
“STRUDEL” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 30-40 min
Recommended equipment:
baking tray supplied
Tips and variations:
You can use different varieties of apple,
but remember to adapt the amount of sugar
depending on the sweetness of the apples used.
You can use puff pastry made with wholemeal
our
.
Honey can be used instead of some of the sugar.
A variation on the classic recipe is pear strudel
m
ad
e simply with fresh fruit, sugar and fl akes of
chocolate.
92
DESSERT
Serves 8/10Serves 8/10
500g of puff pastry (fresh or frozen), or
2 x 250g packs of puff pastry (fresh) ready rolled
400g of apples
50g of raisins
50g of fl aked or chopped almonds (or pine nuts)
40g of biscuit crumbs
60g of sugar
grated peel of an orange
100g of apricot jam
cinnamon
1 whole egg
milk
NOTE: if you have to combine two sheets of pastry to
reach the suggested weight, overlap them a little to
create a single rectangular sheet of pastry.
*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
94


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