Apple Strudel


What better way to show off your home made Filo pastry than by making a traditional Apple Strudel?  Wonderful with ice cream or custard!

Ingredients

  • 80g Raisins
  • 4 tbsp Dark Rum (or Sherry or Brandy)
  •  850g Baking Apples, peeled, cored and chopped
  • 1 tbsp Lemon Juice
  • 1 tsp Mixed Spice
  • 1 large sheet of Filo Pastry (or several sheets of shop-bought)
  • 75g Butter, melted
  • 2-3 tbsp Demerara Sugar
  • handful Flaked Almonds

 Method

  • In a bowl, mix together raisins and rum and leave to stand for at least 30 minutes
  • Add the apple, lemon juice, spice & castor sugar to the raisins and stir well
  • On a clean work surface, lay out the sheet of Filo on a tea towel
  • Brush the pastry with most of the butter and sprinkle with demerara sugar
  • Towards the top edge of the pastry lay out the apple filling, about 10 cm wide.  Ensure that there is pastry showing around the filling
  • Now comes the tricky bit – rolling the strudel.  Pick up the top edge of the tea towel, and us this to roll the strudel towards you, forming a long roll.  Ensure all of the edges are stuck down
  • Transfer the strudel onto a baking tray, curving to fit
  • Brush with remaining butter and sprinkle with flaked almonds
  • Bake in a preheated oven, 190oC, for about 30-40 minutes until golden
  • Can be served hot or cold.  Great with ice cream

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