Quick & Easy

Apple and rhubarb strudel rolls

You'll love these individual portions of the dessert classic, apple and rhubarb strudel. There's something about flaky golden pastry and warm, stewed sweet that works so well!
Apple and rhubarb strudel rollsWoman's Day
15 Item
1H 10M



1.Preheat oven to hot, 200°C (180°C fan-forced). Line two oven trays with baking paper.
2.Place rhubarb in a baking dish and sprinkle with half the sugar. Bake 15-20 minutes, until tender. Stir apple through.
3.Meanwhile, in a small bowl, combine breadcrumbs, remaining sugar, custard powder and vanilla.
4.Layer 3 sheets of pastry on a clean bench, brushing each with butter. Arrange one-third apple and rhubarb mixture lengthways along long edge of pastry. Sprinkle with one-third breadcrumb mixture. Roll up pastry to enclose filling, pinching ends closed. Place on a tray and brush with butter. Repeat with remaining ingredients.
5.Bake 15-20 minutes, until crisp and golden. Cool completely. Trim ends and cut each log into 5cm rolls. Dust with icing sugar to serve.

Accompany strudel rolls with ice-cream or thick cream, if desired.


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