Rhubarb, Raspberry & Apple Strudel

This lovely Rhubarb, Raspberry & Apple Strudel is a great 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 …

Rhubarb, Raspberry & Apple Strudel

Ingredients

    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
  • 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

Instructions

    Making the Pastry
  1. Place flour and butter in a food processor
  2. Process till they resemble fine breadcrumbs
  3. Add egg yolks and cold water
  4. Process until the pastry comes together in a ball
  5. Put in a bowl and chill for 20 mins
  6. Making the Filling
  7. Place flour and butter in a food processor
  8. Process till they resemble fine breadcrumbs
  9. Add egg yolks and cold water
  10. Process until the pastry comes together in a ball
  11. Put in a bowl and chill for 20 mins
  12. Preparing the Strudel
  13. Line a flat baking tray with baking paper
  14. Roll pastry out on to the baking paper in a rectangle approx 40 x 28cm
  15. Place 50gm breadcrumbs on the rolled pastry
  16. Spread rhubarb filling down the centre of the pastry leaving 8cm down each side free of filling
  17. Fold the long sides to the middle, over the filling
  18. Beat the egg and brush over the strudel. Sprinkle with sliced almonds
  19. Bake at 180C for 25 - 30 mins till golden brown
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