Apple Strudel

Description

An easy dessert made with filo pastry and cooking apples.
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Ingredients

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For the wrapping:

225g/½lb filo pastry

60g/2 oz butter OR 3 tbsp oil, OR half of each

For the filling:

2 large cooking apples                      

60g/2 oz brown sugar                      

60g/2 oz sultanas                   

60g/2 oz dry breadcrumbs              

30g/1 oz butter melted            

1 teaspoon cinnamon

Methods/steps

  1. Peel, core and dice apples into tiny cubes.
  2. Put into a bowl with the sugar, sultanas, breadcrumbs, butter and spice.
  3. Mix well, cover the bowl and allow to stand for 30 minutes.
  4. Drain off any liquid before using.
  5. Grease a baking tray; heat oven to 180°C, 375°F, Gas 5.   
  6. Brush the sheets of filo with melted fat and arrange on the work surface in overlapping layers.
  7. Drain the apple filling and place along a short edge of the pastry. Tuck in the sides and roll up like a parcel.        
  8. Transfer onto the prepared tray and brush all over with melted butter. Bake for about 30 minutes, until well browned. Dredge with icing sugar before serving.

Additional Tips

Filo pastry is made of paper-thin sheets of dough, sold ready-made, either chilled or frozen. It can be used to make many different types of pastries and pies, and is very easy to use, provided you remember the following points:

  • Always defrost completely in its wrapping before use (2-3 hours at room temperature).
  • Once you have removed the pastry from its wrapping it will start to dry out and become brittle and unusable. To avoid this, keep it covered with cling film or a damp tea towel until you need it.
  • Use a sharp knife (not serrated) and a board for cutting filo pastry.
  • If using hot fillings, allow them to cool a little before wrapping with filo.

Recipe from:

Erika Adler, Cookery Development Manager, www.bhfood.org.uk