Apple, Rum and Raisin Strudel
6
Serves
-
Prep Time
-
Cook Time
Rum-soaked raisins make this strudel a dinner-party delight. Serve warm with ice cream, custard or cream.
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Ingredients
- ½ cup raisins
- ½ cup rum
- 350g roll flaky pastry
- 6 apples – peeled and cut into 1cm dice
- 2 tablespoons brown sugar
- 1 tablespoon sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg whisked with 1 tablespoon water
- A little raw sugar
- Icing sugar, to dust
Method
- Soak the raisins in the rum.
- Preheat oven to 200°C (180°C fan bake).
- Line a baking tray with baking paper.
- Unroll the pastry on to the prepared tray and cut to fit.
- Place the apples and sugar in a saucepan with just enough water to cover. Simmer for 2 minutes. Drain.
- Add the raisins and rum, sugars, flour, cinnamon and nutmeg.
- Arrange along the centre of the pastry and bring the long sides of the pastry together on top. Tip the strudel over so the seam is underneath.
- Brush with the egg mixture.
- Cut slits along the top of the strudel and sprinkle with a little raw sugar.
- Bake for 25–30 minutes or until golden brown.
- Serve dusted with icing sugar.