Apple strudel

Apple strudel (jablečný závin) — flaky pastry wrapped around spiced apples, raisins and walnuts; a timeless Czech dessert that serves eight.

Ingredients

• puff pastry1 pcs
• apples1 kg
• sugar100 g
• cinnamon1 tsp
• raisins50 g
• walnuts50 g
• breadcrumbs3 tbsp

Method

1. Prep the filling. Peel, core and thinly slice the apples, then toss them with the sugar and cinnamon in a large bowl. Stir in the raisins and roughly chopped walnuts and leave to macerate for 10 minutes — the apples will release a little juice.
2. Heat the oven. Preheat your oven to 200 °C (180 °C fan). Line a large baking tray with baking paper.
3. Roll out the pastry. Unroll or roll out the puff pastry on a lightly floured surface into a large rectangle, roughly 35 × 45 cm. Keep it as even in thickness as you can.
4. Toast the breadcrumbs. Scatter the breadcrumbs in a dry frying pan over a medium heat and stir for 2–3 minutes until lightly golden. Spread them evenly over the pastry, leaving a 3 cm border on all sides — they soak up excess apple juice and keep the pastry crisp.
5. Add and wrap the filling. Drain off any excess liquid from the apple mixture, then spoon the filling in a log shape along one long edge of the pastry, still respecting the border. Fold in the short ends, then roll the pastry tightly over the filling into a log. Place seam-side down on the prepared tray.
6. Score and bake. Using a sharp knife, make 4–5 shallow diagonal slashes across the top to allow steam to escape. Bake for 35–40 minutes until deep golden brown and the pastry feels crisp and firm when you tap it lightly.
7. Rest and slice. Leave the strudel to rest on the tray for 10 minutes before cutting — this helps the filling set so it doesn't spill when sliced. Cut into 8 portions and dust generously with icing sugar before serving.