Friday, 22 January 2010

Apfeltaschen with walnuts

This is a quick, easy yet tasty variation from the traditional apple strudel, which requires a painstaking effort in making its proper pastry sheet. Lightly roasted walnuts gives additional flavour boost, but you can also substitute them with a handful of sultanas. This can be made in smaller sizes, bite sizes even, by cutting the pastry sheets in sections for party treats or get togethers, however I prefer making a larger log as it holds more filling this way :-) Addition of a big pile of whipped cream or ice cream will further enhance the enjoyment when serving!

Apfeltaschen with walnuts

1 sheet of puff pastry, 250-300g
2 firm fresh apples
20g butter
60g walnuts, roughly crushed
60g brown sugar
1tsp ground cinnamon
1 beaten egg(optional)

-peel, core and slice the apples into thin wedges
-in a skillet cook the walnuts in melted butter.
-after a minute or two add the apple slices, sugar and cinnamon, continue to cook until the mixture is lightly caramelized, tossing and mixing thoroughly. Apples need NOT be fully cooked, just well coated by the butter-walnut-sugar mixture. Let it cool to the room temperature. (it will be much more manageable to handle the filled pastry when the filling is sufficiently chilled)
-roll out the puff pastry sheet on a lightly greased baking tray (or lined with silicon sheet).
-pour out the apple mixture lengthwise at the centre of the pastry sheet, leaving unfilled about 3-4cm at the end.
-fold over the top and bottom left empty from the filling (to avoid the filling from spewing out).
-then fold over the both side towards the centre, at this point filling should be completely covered with the pastry.
-press rightly to secure, then turn quickly to bring the seamside at the bottom.
-with a sharp knife make several diagonal slits on the surface.
-if desired brush the beaten egg lightly & evenly over the surface.
-bake in the oven at 200°C for about 15 minutes, or until golden brown.

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