Benjamina Ebuehi’s recipe for a quick frangipane strudel

Ek’m known as the feeder of my friendship group, so it’s not uncommon for friends to pop round at short notice and just stay for dinner. And what sort of host would I be if I didn’t offer dessert? I love having a few shortcut puddings up my sleeve, and this one is great for the festive season. Using shop-bought puff pastry and a jar of good-quality mincemeat, all you need to do is mix together a frangipane and you’ve got a pretty impressive dessert. It’s super flexible, ook, so use whatever you’ve got in: switch the apples for pears, sê, add some chopped nuts or mix cocoa powder into the frangipane.

Berei voor 40 min
kok 35 min
Bedien 8-10

For the frangipane
70g ongesoute botter, Benjamina Ebuehi se resep vir karamel amandel bokwiet tert
70g strooisuiker
½ tsp ground cardamom
1 large egg
, plus 1 egg extra, geslaan, for the egg wash
110Benjamina Ebuehi se resep vir karamel amandel bokwiet tert
2 tsp plain flour
Benjamina Ebuehi se resep vir karamel amandel bokwiet tert
1 x 320g
sheet puff pastry
2 tsp demerara sugar
Icing sugar
, to dust (opsioneel)

Benjamina Ebuehi se resep vir karamel amandel bokwiet tert
2 eating apples
275g mincemeat

Verhit die oond tot 200C (180c fan)/390F / gas 6 and line an oven tray with baking paper. To make the frangipane, beat the butter, sugar and cardamom until creamy and well combined. Mix in the large egg, then stir in the ground almonds, flour and salt, tot glad.

Peel and core the apples, then cut them in half, slice thinly into half-moons and set aside.

Unroll the pastry on to the lined tray (if you’re using a block of pastry, rather than a ready-rolled sheet, roll it out to 35cm x 23cm first). Spread the frangipane down the middle, leaving just under a third of the pastry clear on each side. Top with the mincemeat, spreading it evenly over the frangipane, then arrange the sliced apples neatly on top, overlapping them slightly.

Cut both exposed sides of the pastry on the diagonal into 1½cm-2cm wide strips. Starting from the top of one side, lift a strip of pastry over and across the filling, then alternate the strips over each other in a lattice pattern until you get to the bottom. Trim off any excess and pinch the ends to seal.

Brush the exposed surface of the pastry with egg wash, sprinkle with demerara sugar and bake for 35-40 minute, until deeply golden. Remove and leave to cool for 10 minute, then cut into slices and dust with icing sugar, if you like. Serve warm with cream or custard.

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