Poppy seed and apple strudel
A crisp puff pastry strudel filled with poppy seed filling and apple, a quick dessert to serve with tea.
Ingredients
- puff pastry 500 g
- HELIO poppy seed filling with raisins 400 g
- apple 1 pc
- powdered sugar 2 tbsp
- egg 1 pc
We add only what we sell. The rest is up to you.
Method
- Roll out the puff pastry into a thin rectangular sheet.
- Peel and core the apple, then cut it into thin slices.
- Spread the poppy seed filling and apple slices in a strip along one edge of the pastry.
- Roll the pastry into a log, pinch the edges to seal and place seam-side down on a baking sheet.
- Brush the surface with beaten egg.
- Bake at 190°C (375°F) for 25-30 minutes until golden brown.
- Let it cool and dust with powdered sugar before serving.
