Salzberg, Austria is a haven of Christmas markets and everyone appears to eat strudel at all times of the day. Each restaurant, stube and café competes to serve the best. Having recently returned from a delightful trip there, we feel compelled to offer our own recipe for the coming Christmas festivities.
For the Fruit Filling
- 3 Granny Smith Apples, peeled, cored and cut into chunks
- 3 tablespoons Mincemeat, (vegetarian, from a jar)
- 1 Lemon, zest & juice
- 100g Chopped Walnuts
- 200g Dried Cranberries
- 2 teapoons Ground Cinnamon
- A pinch of Salt
For the Pastry
- 320gm pack Ready Rolled Puff Pastry
- 1 Egg
- A splash of milk and pinch of salt
- Demerara Sugar to sprinkle
- Vanilla Custard
- Whipped Double Cream with Crystalised Ginger
- A sprinkle of Icing Sugar
- Put the apple, mincemeat and lemon into a heavy bottomed pan over a gentle heat. Stir occasionally and lightly cook for 5 minutes.
- Stir in the walnuts, cranberries, cinnamon and salt. Set the mixture aside to cool.
- Lay out the rectangular sheet of puff pastry and pile the fruit mixture down the length in the centre.
- Cut each side of the pastry into parallel strips, each about 2cm wide. These should angle down from the fruit.
- Fold the pastry strips over the fruit mixture one at a time from alternative sides to form a plait. Seal each strip underneath with a dab of water.
- Transfer the strudel to a baking sheet, lined with baking paper.
- Mix the egg with a little salt and milk, then paint the strudel with the mix.
- Sprinkle with demerara sugar
- Bake in a preheated oven at 200’C for approximately 35 minutes until golden brown.
- Serve with Caramel, Custard, Whipped Cream with Ginger or Ice Cream.
© Peter Gladwin