Puff Pastry Strudel with Apple and Cream

INGREDIENTS

• 1 roll puff pastry
• 1 apple, peeled, cored, and chopped
• 30 g (¼ cup) hazelnuts, chopped
• 30 g (2 tbsp) sugar
• 15 ml (1 tbsp) lemon juice
• A pinch of powdered cinnamon
• 3 egg yolks
• 80g (⅓ cup) sugar
• 40g (5 tbsp) cornstarch
• 370 ml (1 ½ cups) milk
• Zest of 1 lemon
• Egg wash and powdered sugar

METHOD

1. Start by preparing the custard by heating up milk with lemon zest just until it starts to reach the boiling point.

2. In a medium bowl whisk egg yolks with sugar until pale. Pour in some hot milk and whisk again. Add in cornstarch and whisk well. Finally, pour in leftover milk and give everything a final stir. Retort back onto medium-low heat and cook for 10 minutes.

3. Pour into a bowl, cover with plastic wrap, and let chill completely.

4. Combine chopped apples with cinnamon, sugar, hazelnuts, and lemon juice.

5. Roll out the puff pastry, pipe out custard on top, and add the apple filling. make small slits on the other side of the pastry. Fold everything as shown on the video.

6. Brush pastry with egg wash and dust with powdered sugar. Bake for 25-30 minutes at 190°C/375°F.