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Apple Crumble Strudel
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Lancewood Apple Crumble Strudel

Ingredients

Custard:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese  or Mascarpone
60 ml sugar
5 ml vanilla essence
30 ml custard powder
90 ml milk
cinnamon , a pinch

Apple filling:

385 g canned apple pie slices , chopped
60 ml light brown sugar
5 ml cinnamon
60 ml almond flour

Crumble: 

45 ml cake flour
45 ml almond flour
30 ml butter
45 ml flaked almonds
15 ml light brown sugar

Pastry:

2 puff pastry  20 cm x 20 cm squares 
1 egg , egg white, beaten

To finish:

icing sugar , for dusting

Method

Preheat the oven to 190°C. Line a baking sheet with baking paper.

Custard:
Heat the cream cheese or mascarpone, sugar and vanilla essence together over low heat until melted.

Mix the custard powder with the milk and the cinnamon.

Add to the cream cheese mixture and stir until the mixture thickens.

Remove from the heat and set aside.  

Apple filling:
Mix the apples, sugar, cinnamon and almond flour together. Set aside.

Crumble:
Mix the flour and almond flour together.

Use your fingertips and rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs.

Add the almonds and sugar.

Pastry:
Divide the custard in half. Spread onto the 2 sheets of pastry.

Divide the apple filling in half and spread out evenly on top of the custard.

Roll up carefully. Place on the prepared baking sheet. Use a sharp knife and cut slits on top of each roll.

Brush with beaten egg white and sprinkle the crumble over, pushing it in slightly.

Refrigerate for 30 minutes to firm up. Bake for 25 – 30 minutes until golden and puffed.

To finish:
Dust with icing sugar

HINTS & TIPS:

  • Prepare ahead of time and freeze. Defrost in the refrigerator overnight before baking.

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