Classic Apple strudel, lactose free, gluten free

Ingredients

• 1 pcs Puff pastry, gluten free, lactose free
• 5 pcs Apples peeled, cored and sliced
• 300 ml Apple juice
• 5 pcs Pecans, chopped
• 40 g Dark raisins, seedless
• 6 tbsp Unsalted butter, lactose free, melted
• 3 tbsp Bread crumbs, gluten free
• 3 tbsp Cane sugar
• 2 tbsp Corn starch
• 1 1/2 tsp Cinnamon, ground

Method

1. Preheat oven to 230°C and line a baking sheet with parchment paper.
2. Mix a quarter of the apple juice with the corn starch to form a slurry.
3. Cook the apple slices together with the raisins, cinnamon, sugar, and remaining apple juice in a saucepan over medium heat for approximately 10 minutes.
4. Stir the apple juice slurry then add it to the saucepan little by little as you stir until there are no more lumps.
5. Allow to simmer for about 1-2 minutes.
6. Turn off the heat and allow the apple mixture to cool.
7. Stir in the chopped pecans then chill.
8. Meanwhile, place the puff pastry on a floured surface, roll it out to a 1-cm roll, thickened, and brush with some of the melted butter.
9. Follow this by sprinkling a tablespoon of breadcrumbs.
10. Repeat this process with the next pastry sheet.
11. Scoop the apple mixture on the pastries, and spread evenly, leaving a bit of space for folding.
12. Roll into a cylinder shape and fold the edges securely.
13. Brush with the remaining melted butter.
14. Now gently place the strudels on the prepared tin with the seam side down.
15. Bake for around 20 minutes or until the strudels turn golden brown.
16. Remove from oven and allow to cool for 15 minutes before slicing the strudel.
17. Decorate with icing sugar before serving.