Individual Danish Apple Strudels

Name: Individual Danish Apple Strudels
Yield: Makes eight 10 cm strudels
Cuisine: Danish
Ingredients: 30 g unsalted butter; 1.35 kg tart apples, such as Granny Smith; 70 g sugar; Baking sheet or swiss roll tin lined with a double thickness of baking paper or heavy-duty foil; Egg wash: 1 egg well beaten with a pinch of salt; ½ batch Christel’s Danish Pastry Dough, chilled; Granulated sugar for finishing; ¼ teaspoon ground cinnamon; 75 g dried currants

Preparation info

Makes
eight
10 cm strudels

Difficulty
Medium

Appears in

Bake!

By Nick Malgieri

Published 2010

About

This has nothing to do with the typical Viennese strudel made from dough that’s stretched paper-thin, though in Vienna strudels are made from many kinds of dough, including Danish pastry dough. The apple filling here is cooked in advance and cooled in order to prevent a soggy bottom.

Ingredients

Apple Filling

30 g unsalted butter
1.35 kg tart apples, such as Granny Smith

Europe
Denmark
Austria
Vienna
Pastry
Pie
Vegetarian

Method

For the apple filling, melt the butter in a large sauté pan with a lid or a large casserole. Pare, halve and core the apples and cut the apple halves into 1cm dice. Add the diced apples to the pan as they are cut.
When all the apples have been diced, sprinkle them with the sugar and cinnamon.
Place the pan on a high heat and wait until the butter begi