Weekend, in need of some pastry for the coffee table. What to do, what to do. I was not eager to bake anything big and showy. Searching my kitchen cupboards and fridge I found:
3 big apples (baking / cooking apples variety Boskoop)
150 g dried dates
60 g almonds, already peeled and cut into small sticks
italian almond cookies (Amarettini)
1 layer fresh puff pastry dough, near expiring date
Perfect for a puff pastry strudel.
First I peeled and cored the apples and sliced the apple quaters into thinnly slices. I tossed the slices with a little lime juice to prevent oxidation. I pitted the dates and cut them into thin slices which I soaked in 2 tablespoons homemade quince liqueur and roasted the almonds until golden.
I crumbled a small handful almond cookies (Amarettini) into bigger crumbles.
Finely I rolled the puff pastry layer into a layer 1/3 times bigger than before. Big enough to cover a medium baking sheet.
Finally I mixed apples, dates and soaking liquids, 1 heaped tablespoon firmer honey, cookie crumbles and 1 pinch Quatre Éspice (french spice mix containing cinnamon, ginger, gloves, nutmeg) and spread this mix over the puff pastry dough - just leaving a little space at the edges. I rolled the layer into a firm roll, pinchend the dough at the ends together and made a few horizontal cuts into the upper side, basted a little oil on top and sprinkled with brown sugar.
That was all, baking time 25 minutes at 200 degree Celsius. Very good still warm with wipped Cream.