Blätterteig Apfel Strudel
Serve warm slices of this festive apple strudel with vanilla ice cream.
4 medium tart green apples, peeled, cored, quartered, sliced
1 cup toasted sliced almonds, chopped - divided use
1 cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup raisins
1 cup granulated sugar
Pinch of ground cinnamon
1 (10 x 2 1/4-inch) slice of sponge cake
1/3 cup rum
1 sheet prepared frozen puff pastry, thawed according to package directions
Egg Wash: 1 egg beaten with 1 teaspoon water
1 tablespoon granulated sugar
Optional Garnish: whipped cream and fresh berries
- Preheat oven to 375°F (190°C).
- In a large bowl, combine apples, 3/4 cup of the almonds, sour cream, whipping cream, vanilla, raisins, sugar and cinnamon. Toss gently. Allow to stand at room temperature for 30 minutes.
- Place puff pastry on a lightly floured, dry surface. Using a rolling pin, roll until approximately 12 x 6 x 1/8-inch. Place on baking sheet. Place sponge cake down the middle. Drizzle rum over cake. Place apple mixture on top of cake. Fold puff pastry over the top and seal. Seal ends, too.
- Brush with egg wash. Sprinkle on remaining almonds and 1 tablespoon sugar. Bake in middle of preheated oven until golden brown, approximately 20 to 25 minutes.
Makes 8 servings.
*To toast almonds, place on baking sheet and place in a 350°F (175°C) oven for 3 to 5 minutes. Watch carefully because they can burn easily.