Seasonal Recipe by Valerie Hedgethorne
BAVARIAN APPLE SLICE Valerie Hedgethorne taught cookery & cake decorating for many years in Brighton before becoming a Home Economist. She now writes recipes monthly in Cake Craft & Decoration Magazine & is also a member of the Sussex Branch of the British Sugarcraft Guild. This is actually the strudel from Bavaria, different from the German one. and made with a shortbread pastry and so is easier to make, as well as being delicious.
many years. I serve it warm with cream or cold to have with tea or coffee .
|It has been one of my favourite recipes for
You will need a baking tray
I do recommend that you do use butter, it does give the best flavour.
Pastry 110g (4oz) butter 175g (6oz) plain flour 50g (2oz) caster sugar 1 tablespoon milk
Rub the butter into the flour, add the sugar and form into a firm dough using the milk if necessary Cover and rest in the refrigerator for 30 minutes. Heat the oven to Gas 6 / 200C. Grease the baking tray. Peel, quarter and core the apples, slice them and mix with the breadcrumbs, sugar, spice and sultanas. Roll out the pastry on a floured surface to a rectangle 30 x 20 cm (12 x 8ins), keeping the sides neat and straight. Transfer to the baking tray, tidying the sides again. Pile the filling down the centre third. Fold up the long sides gently, not to completely cover the filling. Don’t worry if it tears a little, just patch it together and brush with the milk. If using the almonds scatter them on the filling. Bake for 20 minutes then lower the heat to Gas 5 /190C for a further 10 minutes or until the pastry is golden brown and the apples are soft when pierced with a pointed knife. Leave on the baking tray, sprinkle with icing sugar and cut into slices (6 or 7) It is best eaten the day it is made but any left over can be warmed in the oven for a few minutes
Filling 565g (1½ lbs) cooking apples 2 tablespoons fresh white breadcrumbs 50g (2oz) caster sugar 1 rounded teaspoon mixed spice 50g (2oz) sultanas optional: a few flaked almonds icing sugar to dredge 18 | The Post • t: 01273 299219
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