Rhubarb, Raspberry & Apple Strudel

 

 

This lovely strudel has been a baking feature for a while now and it is still very popular. It’s also a lovely way to use up excess rhubarb and raspberries this time of year. We featured it in our latest newsletter and here it is again, this time with some pics to help you make it. The recipe is below …

Pastry

  • 225gm butter – cubed
  • 1 1/2 heaped cups plain flour
  • 2 1/4 tbsp sugar
  • 2 egg yolks
  • 1 1/2 tbsp cold water

Place flour and butter in a food processor

Process till they resemble fine breadcrumbs

Add egg yolks and cold water

Process until the pastry comes together in a ball

Put in a bowl and chill for 20 mins

 

Filling

  • 1 1/2 cups diced cooked apple (fresh or tinned)
  • 1 cup diced rhubarb – chopped small
  • 1 cup raspberries (fresh or frozen)
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1 orange – zested
  • 150gm day-old bread – processed in a food processor

Line a flat baking tray with baking paper

Roll pastry out on to the baking paper in a rectangle approx 40 x 28cm

Place 50gm breadcrumbs on the rolled pastry

Spread rhubarb filling down the centre of the pastry leaving 8cm down each side free of filling

Fold the long sides to the middle, over the filling

Beat the egg and brush over the strudel. Sprinkle with sliced almonds

Bake at 180C for 25 – 30 mins till golden brown

 

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