You may think this is an odd combination, but trust me, it’s absolutely delicious. Served warm with a scoop of vanilla ice cream or simply eaten on its own, this will ‘wow’ any mouth!
The contrast of the slightly tangy,slightly crunchy apple combined with the slightly sweet, indulgently creamy thick custard filling will leave your taste buds begging for more!
Prep Time: 15 minutes, Plus 45 minutes if making the pastry
Cook Time: 15 – 30 minutes
Yield: 10 servings
8 oz or 225 g pack of frozen puff or flaky pastry (defrosted)
** I have used my own home made flaky pastry recipe. Don’t be frightened at the thought of making your own pastry! It’s a really simple recipe. Click HERE to make your own Flaky Pastry. This amount of pastry will make you two strudels, each about 30 cm long by 12 cm wide.
If you have too much pastry, it will freeze nicely if wrapped in plastic wrap and a zip lock bag.
4 Apples. I used Braeburn, but you can use any apple you wish. (About the size of tennis balls)
1/2 lemon or a squeeze of lemon juice.
1 pint or 2 1/2 cups of milk
2 Tablespoons custard powder ** See below
2 tablespoons of sugar
1 Tablespoon milk (for glazing)
* If you would like to make your own custard from scratch, you will need 1 pint or 2 1/2 cups of custard. See here for how to make Homemade Custard
1. Heat oven to 200C, Gas 6, 400F. Grease your baking tray.
2. Make the custard, by adding custard powder, 1 1/2 tblsp sugar and the milk to a pan and heat until thick. (see photo). Leave to cool until tepid.
3. Peel, core and slice the apples to 1/2 cm thick. Squeeze lemon juice over them to prevent from browning.
4. Get your flaky pastry out of the fridge, divide into two and roll each one out until 4 mm in thickness. This will give you two long strudels, roughly measuring 30cm by 12 cm. You can choose to make smaller parcels or one long one, depending on how big your baking tray is! Try to keep a rectangle shape when rolling . Once rolled, place the pastry on the greased baking tray.
5. Lengthways, arrange the apple slices so they cover just less than half the pastry (see photo), and spread the custard over the apples. Keep 1 1/2 cm space free around the edges. (see photo)
6. Brush the edges with milk and fold the pastry over the filling, sealing the edges .
7. Brush the TOP with milk, and NOT the edges. If you brush the edges, it will prevent the pastry from rising! Sprinkle with the remainder of the sugar. Using a pair of scissors, make a few air holes in the top (see the crosses on the photo below). You can also use a ruler to straighten the edges but I like it looking ‘natural’!
8. Place in the hot oven and bake for 25 – 35 minutes or until golden brown. The time will vary depending on how big or small you choose to make your parcels. Ensure the oven has reached the correct temperature before cooking as this will greatly help the flakiness and rising of the pastry.
9. Allow to cool slightly. This is best eaten ‘warm’ as opposed to ‘hot’, either on its own or with a scoop of ice cream.