Steve's Simple Apple Strudel
Simple variation on the classic. Puff pastry is your friend, for the skilled it can be rolled to about half it's thickness, the thinner the better!
Combine all ingredients (except breadcrumbs, pastry, butter and icing sugar) and thoroughly mix by hand. Refrigerate overnight if possible.
Flour and breadcrumb a tea towel, lay defrosted pastry on tea towel and cover with half the apple mix (should make a 1 cm thick layer with 2cm clean border).
Gently use the tea towel to roll the pastry into a firm roll.
Bake on baking paper in 180c oven for 40-45 mins. Allow to cool, dust with icing sugar, slice and serve with fresh cream.
400-500g Peeled, cored, diced apples (frozen and thawed)
Juice and zest of 1 Lime
¼ cup Brown or Muscovado sugar
½ tsp Vanilla essence
¼ tsp Butterscotch essence (optional)
¼ tsp Cinnamon
¼ tsp Nutmeg
2 sheets Puff Pastry
Melted Butter for sealing and glazing
Icing Sugar for dusting