Do you want to make a quick apple strudel without having to make the classic dough that needs resting and rolling out with a ...

Are you wondering if you can freeze homemade apple strudels and maintain their delicious taste and texture? Freezing certain ...

Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Fold the second sheet of puff pastry in half lengthways, then carefully ...

Strüdel is a hearty apple dessert, wonderful served topped with cream. Sprinkling the pastry with breadcrumbs stops it becoming soggy as it bakes. Preheat the oven to 190C/375F/Gas 5. Place the ...

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture ... until the strudel is golden ...

Repeat until all six sheets are piled up. Stir the toasted breadcrumbs into the apple mixture and scoop it onto one side of the pastry along the longer length. Use the towel to help you and roll ...

This spicy apple strudel is ... you use the flakier the strudel will be. Keep the thawed package of filo folded and covered as you go, so it won't dry out. Filo pastry is best served hot or ...

Place the apple, raisins, caster sugar, and zest into a saucepan and gently bring to a simmer, then set aside. Lay the sheet of pastry out on a sheet of baking parchment. Scoop the apple mixture ...

Puff pastry is your secret weapon for creating quick, show-stopping dishes with ease. Here's how to handle those delicate ...

This dish is pure indulgence. We ate it mid-cycle on a scorching-hot summer’s day. It had golden raisins soaked in rum with a mix of pine nuts, lashings of apple and light strudel dough.

How to make Mary Berry’s autumn apple pie Ingredients 200g of Bramley apples Two ripe pears Four heaped tablespoons of lemon curd One (500g block) of puff pastry One egg 30g of demerara sugar ...