2 apples, core removed and diced 1-2cm
2 tablespoons caster sugar
1 tablespoon plain flour, plus extra to dust
1/4 teaspoon ground cinnamon
1–2 tablespoons sultanas
2 tablespoons flaked almonds
1 sheet puff pastry
1 egg, whisked
1–2 teaspoons icing sugar
Preheat oven to 200°C. Line an oven tray with baking paper.
1 Prepare strudel filling; combine apples with sugar, flour, cinnamon, sultanas and almonds in a large bowl and stir until well combined.
2 Lay pastry flat on a clean, floured bench and use a rolling pin to roll pastry into a 30cm x 40cm rectangle. Spoon apple mixture along long edge, leaving a 2cm border at the short ends. Roll the pastry into a log, tuck ends under and place seam-side-down on prepared tray.
3 Brush top of strudel with egg and cut several 3–4cm slits. Bake for 30–35 minutes until lightly golden. Transfer to a wire rack and allow to cool slightly.
To serve, dust strudel with icing sugar, cut into small pieces and serve custard on the side.
Ready in: 50 minutes