Apple and date strudel recipe

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  • Serves 8
  • 20 mins to prepare and 30 mins to cook
  • 296 calories / serving
  • Freezable
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This classic German dessert of layered puff pastry with a deliciously sweet apple and date filling is the perfect afternoon treat to enjoy with friends and family. Make the most of seasonal Egremont Russet apples with this easy baking idea that can be made in under an hour. 

  1. Preheat the oven to gas 6 1/2, 210°C, fan 190°C. In a bowl, toss the apples with the dates, cinnamon, sugar, lemon zest and juice. Mix in the walnuts and cornflour.
  2. Roll out the pastry to the thickness of a pound coin. Lay on a baking tray lined with nonstick baking paper. Spoon the apple mixture down the middle.
  3. Using a knife, slice the dough on either side into 3cm (1 1/4in) strips. Cross alternate strips over the filling, overlapping to make a plait. Brush with beaten egg and sprinkle with the demerara sugar. Bake for 30 minutes, or until golden.

Freezing and defrosting guidelines

Make this strudel ahead and freeze it uncooked for up to 3 months. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature allow to defrost, and cook according to the method above. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 4 Egremont Russet apples, peeled, cored and diced
  • 4 medjool dates, pitted and chopped
  • 2 tsp ground cinnamon
  • 75g (3oz) soft brown sugar
  • 1 lemon, zested and 1/2 juiced
  • 50g (2oz) chopped walnuts
  • 2 tsp cornflour
  • 1 x 320g pack ready-rolled puff pastry
  • 1 egg, beaten, for brushing
  • 1 tbsp demerara sugar
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  • Energy 1239kj 296kcal 15%
  • Fat 15.6g 22%
  • Saturates 5.7g 29%
  • Sugars 23g 26%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 36.7g Protein 4.4g Fibre 3.2g

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