DS Receipts

Apple Strudel, Four Servings

250 gr. (9 oz.) DS Millefoglie
3 tart apples
3 tablespoons gluten-free breadcrumbs
2 tablespoons sugar
1 teaspoon cinnamon
30 gr. (1 oz.) white raisins
20 gr. (2 tablespoons) pine nuts
1 egg yolk

Preparation of the puff pastry dough: Thaw the frozen puff pastry dough the evening before or at least four hours before use. Without dusting with flour, roll out the puff pastry dough between two sheets of greaseproof paper (wax paper) until it is half its original thickness. Caution: the gluten-free puff pastry dough is very delicate and can easily tear during rolling.

For the filling, peel the apples, quarter them, remove the cores, cut into thin slices, sprinkle with lemon juice and mix with the bread crumbs, raisins, pine nuts, sugar, and cinnamon.

Brush the rolled-out puff pastry dough with egg yolk and spread the apple mixture in the centre of the dough. Roll the strudel together, brush with egg yolk, and bake on the greaseproof paper in the oven at 220° C. (425° F. / Gasmark 7) for about 15 minutes.