Apple Strudel with Rum Soaked Prunes
A buttery shortcrust pastry wraps around a tender apple and California Prune filling scented with lemon, cinnamon, and rum. Serve cooled and dusted with powdered sugar for a rustic dessert that is sweet, spiced, and beautifully sliceable.
Ingredients
For the Shortcrust Pastry
- 2 cups all-purpose flour
- 7 TBSP butter softened slightly,125g
- 1/2 cup plus 2 TBSP sugar
- 1 medium egg
- 1 TBSP milk
- 1 1/4 tsp baking powder 5g
- Zest of ½ lemon
- Pinch of salt
For the Filling
- 3 small Golden apples peeled and thinly sliced
- 1/4 cup sugar
- 1/2 cup breadcrumbs
- 1/3 cup California Prunes chopped / about ⅓ cup chopped
- 2 TBSP pine nuts
- Juice of 1 lemon
- 2 TBSP rum
- 1 tsp ground cinnamon
- Zest of ½ lemon
To Finish
- 1 egg beaten
- Powdered sugar to taste
Instructions
Soften the butter.
- Remove the butter from the refrigerator about 30 minutes before starting so it can soften slightly.
Make the pastry.
- In a bowl, combine the flour, baking powder, and butter cut into small pieces. Work the ingredients together with your fingertips until the mixture looks sandy and crumbly.
Finish the dough.
- Add the sugar, egg, milk, lemon zest, and salt. Knead quickly just until the dough is smooth and homogeneous.
Chill the dough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Prepare the filling.
- Cut the California Prunes into small pieces and soak them in the rum. Peel and thinly slice the apples.
Mix the filling.
- Place the apples in a bowl with the sugar. Add the California Prunes and their soaking liquid, pine nuts, breadcrumbs, lemon juice, lemon zest, and cinnamon. Mix well and set aside.
Roll the pastry.
- Roll the pastry out on a lightly floured sheet of baking paper into a rectangle about 40 x 26 cm / 16 x 10 inches.
Fill and shape.
- Spread the filling down the center of the pastry and gently press it down with your hands. Using the baking paper to help, carefully fold the pastry edges over the filling to enclose it. Seal the ends.
Chill again.
- Transfer the assembled strudel to the refrigerator and let it rest for at least 30 minutes.
Brush and bake.
- Brush the surface with beaten egg. Bake in a preheated 180°C / 350°F oven for about 35 minutes, or until the pastry is golden brown.
Cool and serve.
- Let the strudel cool before slicing. Dust with powdered sugar, if desired.
Nutrition
Serving: 1sliceCalories: 396kcalCarbohydrates: 62gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 67mgSodium: 146mgPotassium: 210mgFiber: 4gSugar: 29gVitamin A: 464IUVitamin C: 3mgCalcium: 39mgIron: 2mg