Serves 4 to 6
1 sheet frozen puff pastry
½ cup fresh or frozen blueberries
2-3 apples, peeled, cored and thinly sliced
1 tsp cinnamon
¼ tsp nutmeg
1 tsp finely chopped lemon zest
2 tbsp melted butter
¼ cup brown sugar
1 egg + 2 tbsp water (beaten together to make an egg wash)
¼ cup turbinado sugar
Lay the puff pastry sheet flat on a parchment lined baking sheet. Sprinkle the blueberries about 4 inches wide, down the center line of the pastry.
Mix together apples, butter, cinnamon, nutmeg and brown sugar. Spread evenly in a line in the middle of the puff pastry on top of the blueberries. Brush the egg wash along the edges of the dough. Bring the two opposite edges of the dough together, pinching the dough together to seal. Pinch the end edges of the dough together to seal as well. Gently roll the whole strudel over ensuring that the seam is on the bottom. Brush the entire strudel with egg wash and sprinkle with the turbinado sugar all over the surface. Cut 3-4 small slits in the top of the pastry to allow steam to escape. Cool in the refrigerator for 20 minutes before baking.
Note: Puff pastry warms up quickly once out of the fridge. If at any point the dough becomes too soft to handle easily, place the whole thing in the fridge for 10 minutes or so to cool.
Bake in a preheated 375 degree oven for about 25-30 minutes or until evenly golden brown all over. Let rest for 15-20 minutes before cutting and serving. Serve with whipped cream or vanilla ice cream or gelato.
½ cup fresh or frozen blueberries
2-3 apples, peeled, cored and thinly sliced
1 tsp cinnamon
¼ tsp nutmeg
1 tsp finely chopped lemon zest
2 tbsp melted butter
¼ cup brown sugar
1 egg + 2 tbsp water (beaten together to make an egg wash)
¼ cup turbinado sugar
Lay the puff pastry sheet flat on a parchment lined baking sheet. Sprinkle the blueberries about 4 inches wide, down the center line of the pastry.
Mix together apples, butter, cinnamon, nutmeg and brown sugar. Spread evenly in a line in the middle of the puff pastry on top of the blueberries. Brush the egg wash along the edges of the dough. Bring the two opposite edges of the dough together, pinching the dough together to seal. Pinch the end edges of the dough together to seal as well. Gently roll the whole strudel over ensuring that the seam is on the bottom. Brush the entire strudel with egg wash and sprinkle with the turbinado sugar all over the surface. Cut 3-4 small slits in the top of the pastry to allow steam to escape. Cool in the refrigerator for 20 minutes before baking.
Note: Puff pastry warms up quickly once out of the fridge. If at any point the dough becomes too soft to handle easily, place the whole thing in the fridge for 10 minutes or so to cool.
Bake in a preheated 375 degree oven for about 25-30 minutes or until evenly golden brown all over. Let rest for 15-20 minutes before cutting and serving. Serve with whipped cream or vanilla ice cream or gelato.
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