STRUDELS
SERVES 12 CUPCAKES
FOR THE CUPCAKES
3 apples
1 cup (180 g) (6.3oz) sugar
2⁄3 cup (90 g) (3.2oz) raisins
1⁄3 cup (70 g) (2.5oz) rum
2⁄3 cup (160 g) (5.6oz) water
1 lemon
1 tsp cinnamon
Puff pastry
Oil
Sugar
FOR THE DECORATION
1 1⁄4 cups (300 g) (11oz) vegetable cream
Cinnamon powder
Cinnamon sticks
NUTRITIONAL VALUES
Calories: 174kcal
Fat: 3.4g (0.7g S.Fat)
Carbs: 34.4g
Protein: 1g
Sugar: 27.4g
Sodium: 134mg
METHOD
Peel the apples, remove the cores, and cut into 3/8 inch (1 cm) wide cubes. Put them in a mixing bowl.
Boil 1/2 cup (100 g) sugar, rum, water, and raisins. Continue to cook for another 10 minutes. Strain the raisins and place them in the bowl with the apples. Grate the lemon peel into the mixing bowl. Combine the remaining sugar and cinnamon in a mixing bowl. Stir until well combined.
Puff pastry should be cut into squares. Insert a piece into each mould, being careful not to break the edges, and cover well. Close with the remaining puff pastry dough and pour in the apple mixture. Brush the top with a little oil and sprinkle with sugar.
Bake for 35 minutes at 375° F (190° C), or until the pastry is nicely browned. Allow the pastry to come to room temperature before removing it from the mould.
Using a whisk or a blender, whip the cream. Top each cupcake with whipped cream, a cinnamon stick, and a sprinkle of cinnamon powder.
Boil 1/2 cup (100 g) sugar, rum, water, and raisins. Continue to cook for another 10 minutes. Strain the raisins and place them in the bowl with the apples. Grate the lemon peel into the mixing bowl. Combine the remaining sugar and cinnamon in a mixing bowl. Stir until well combined.
Puff pastry should be cut into squares. Insert a piece into each mould, being careful not to break the edges, and cover well. Close with the remaining puff pastry dough and pour in the apple mixture. Brush the top with a little oil and sprinkle with sugar.
Bake for 35 minutes at 375° F (190° C), or until the pastry is nicely browned. Allow the pastry to come to room temperature before removing it from the mould.
Using a whisk or a blender, whip the cream. Top each cupcake with whipped cream, a cinnamon stick, and a sprinkle of cinnamon powder.
