We've become mad strudel fans after making one from scratch for the first time recently. This time I added some black berries along with the apple. Everything else was the same, pain d'espice spice mix, the bread crumbs toasted in good salted french butter and that lovely butter melted to brush over the top. The pastry again was a delight to stretch and just plain satisfying when it's in the oven.
It keeps very well in the fridge. It just needs a decent warming before serving so that the pastry is fully crisp again. My idea of food heaven.
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