Gourmet Chocolate Apple Strudel

This gourmet version of an Apple Strudel comes with a touch of Balsamic Glaze - twisted and great!

Prep:

10 Minutes

Cook Time: 30 Minutes

Serves: 8

Ingredients:

1 pkg. Wewalka Puff Pastry Dough
10 oz. apples
5 oz. dark chocolate (if preferred, dairy free chocolate)
2 Tbsp. Balsamic glaze
3 Tbsp. sugar
1 tsp. cinnamon
2 Tbsp. bread crumbs
Egg-wash or sunflour oil (to brush)
Powdered sugar & whipped cream (to serve)

*Leave out egg wash for Vegan Dietary Concerns.

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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Directions

1. Peel the apples and cut them into small pieces. Melt dark chocolate in a bath of water and add the balsamic glaze.

2. Add pieces of apple and cinnamon to the seasoned chocolate mass. Mix in the bread crumbs.

3. Roll out the refrigerated Puff Pastry dough with the parchment paper onto the baking tray, and preheat the oven to 365°F.

4. Spread the mix onto the pastry and wrap to form a strudel, tuck in the ends and press to close. Flip the strudel so the dough seam is facing down on the baking tray. Brush with melted butter and bake for approx. 30 minutes. Let cool. Sprinkle with powdered sugar and serve with whipped cream.

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