Imagine this: a warm, flaky apple strudel with a scoop of vanilla ice cream melting on top. That's exactly what we're making today! This apple shortcrust pastry recipe is simple enough for a weeknight treat, but impressive enough for a special occasion. I'll guide you through each step, sharing my tips for creating a pastry that's golden brown and perfectly crisp. Get ready for a taste of pure apple heaven!
Although this shortcrust pastry is most often used for tarts and pies, it's also great for rolling and filling with various options such as apples, cheese, nuts, poppy seeds, or cinnamon sugar. Today I will use this pastry to make a delicious apple strudel with grated apples flavoured with vanilla and cinnamon.
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I'm excited to show you how easy it is to make this apple shortcrust pastry with just a few basic ingredients.
We Need Only Some Ingredients
For two rolls, we need a larger package of shortcrust pastry, 550 g, or two smaller ones, which we leave for about 30 minutes at room temperature before using.
We need 1.5 kg of red apples for the filling, as fragrant as possible; these are ideal for this type of dessert and which we will grate. We will flavour the apples with the juice of a lemon, 50 g of sugar, a sachet of vanilla sugar and two teaspoons of ground cinnamon.
How to Make the Apple Shortcrust Pastry Recipe
Preparing the Apples
Take the shortcrust pastry out of the fridge and leave it at room temperature while we prepare the apples. First, we peel and grate them using a large grater. Or, feel free to cut them into small cubes instead.
Sprinkle the grated apples with lemon juice; this will prevent them from browning. Next, add the sugar, vanilla sugar, and two teaspoons of cinnamon.
Now that our apple filling is ready, let's start baking!
Filling the Pastry
Remove the shortcrust pastry from the package and place it on a work surface dusted with wheat flour. Using a rolling pin, roll out the pastry, thinning it slightly. Then, cut it in half to create two rectangles the length of your baking tin.
If you have two smaller pastries, simply unwrap them and leave them on the baking paper that came with them.
Sprinkle the breadcrumbs evenly over both pieces of pastry. This will help absorb any excess apple juice and ensure the pastry bakes properly. Divide the grated apples in half and spread them over one side of each pastry rectangle, leaving a border. It's a good idea to squeeze out any excess juice from the apples before placing them on the dough.
Rolling the Pastry
Roll up each pastry sheet tightly, enclosing the apple filling. Pinch the edges of the dough to seal them well, preventing the filling from leaking out during baking. Then, place the rolls seam-down on a baking sheet lined with baking paper.
For a beautiful golden colour, brush the two rolls with beaten egg and then sprinkle a little brown sugar on top. This will create a lovely golden crust.
Baking the Pastry
Place the baking sheet in the oven preheated to 180 degrees Celsius (350 degrees Fahrenheit). Bake for about 30-40 minutes, starting to check for doneness after 25 minutes. The strudels are ready when the pastry is golden brown.
Remove the baking sheet from the oven and let the strudels cool slightly before slicing and serving. This simple yet delicious apple shortcrust pastry recipe is a real treat! I can't wait for you to try it.
Variations
Here are some fun and delicious fruit variations you can try with this apple shortcrust pastry recipe:
- Mix it up: Instead of just apples, try adding other fruits like pears, berries, or even dried cranberries for a more complex flavour.
- Go tropical: Use a combination of apples and mangoes for a taste of the tropics.
- Stone fruit delight: Peaches, plums, or nectarines would add a lovely sweetness and summery vibe.
Serving the Dessert
I like to serve the apple shortcrust pastry very simply. I then cut them into 2.5-3 cm (1-1.5 inch) slices and sprinkle them with powdered sugar. Enjoy!
Of course, if you want, you can add a spoonful of vanilla ice cream, but I devoured it without it.
How to Store?
If you plan to eat the pastry within a day or two, you can store it at room temperature. Make sure it's completely cooled, then cover it loosely with foil or plastic wrap to protect it from dust and drying out. Don't wrap it tightly, as this can trap moisture and make the pastry soggy.
For longer storage (up to 3 days), place the cooled pastry in an airtight container or wrap it tightly with plastic wrap and then aluminum foil. This will help to keep it fresh and prevent it from absorbing odours from other foods in the fridge.
Important Notes:
The biggest enemy of pastry is moisture. Make sure to cool the pastry completely before storing it and avoid storing it in airtight containers at room temperature, as this can trap moisture and make the pastry soggy.
If you've stored your pastry in the refrigerator or freezer, you can reheat it gently in a low oven (around 175 degrees Celsius or 350 degrees Fahrenheit) for a few minutes to crisp it up.
F.A.Q.
Since this recipe uses a strudel-like rolled pastry, pre-cooking the apples is less critical than in a traditional pie. The rolled shape helps contain the filling, and the breadcrumbs help absorb excess moisture. However, if you prefer a less juicy filling or want to intensify the apple flavour, you could lightly sauté the apples with a bit of butter and sugar before filling the pastry.
Ah, the dreaded soggy bottom! It's a common problem with apple pies, but thankfully there are several ways to prevent it. Here's a rundown of the most effective techniques:
- Sprinkle the bottom crust with a thin layer of: fine breadcrumbs, frushed cookies (like graham crackers), fround nuts, flour mixed with sugar (u0022crust dustu0022).
- Pre-cook the apples: This releases some of their moisture before they go into the pie. You can sauté them with a bit of butter and sugar or bake them briefly in the oven.
- Bake on a lower rack: Baking the pie on the lower rack of the oven helps to ensure the bottom crust cooks thoroughly and crisps up.
If you enjoyed this apple shortcrust pastry and love apple desserts, I also recommend trying my easy cinnamon apple pancakes or my best easy apple cake recipe.
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Related
Also, in the dessert category, you will find on our blog a series of recipes for sweets, cakes and pies, such as:
Apple Shortcrust Pastry Recipe
Equipment
- 1 baking tray
Ingredients
- 550 g shortcrust pastry
- 1.5 kg red apples
- 50 g sugar
- 2 teaspoon cinnamon
- 1 sachet vanila sugar
- 1 pc lemon juice
- 50 g bread crumbs
- 1 pc egg
- 1 tablespoon sugar
Instructions
- Peel and grate the apples using a large grater.
- Sprinkle the grated apples with lemon juice, add the sugar, vanilla sugar, and two teaspoons of cinnamon. Mix well.
- Remove the shortcrust pastry from the package and place it on a work surface dusted with wheat flour.
- Sprinkle the breadcrumbs evenly over both pieces of pastry.
- Divide the grated apples in half and spread them over one side of each pastry rectangle, leaving a border.
- Squeeze out any excess juice from the apples before placing them on the dough.
- Roll up each pastry sheet tightly, enclosing the apple filling. Pinch the edges of the dough to seal them well, preventing the filling from leaking out during baking.
- Place the rolls seam-down on a baking sheet lined with baking paper.
- Brush the two rolls with beaten egg and then sprinkle a little brown sugar on top.
- Place the baking sheet in the oven preheated to 180 degrees Celsius (350 degrees Fahrenheit). Bake for about 30-40 minutes, starting to check for doneness after 25 minutes.
- The strudels are ready when the pastry is golden brown.
- Remove the baking sheet from the oven and let the strudels cool slightly before slicing and serving.
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