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Apple Strudel

Jill Booth

Prep 30 mins30m
Cook 40 mins40m
Serves 6

A typical German type apple strudel that is easy to cook

↬ Adapted from Rick Stein recipe

Ingredients

  • 1 lb 10 oz Bramley apples, peeled, cored, quartered and sliced (I only used 1 lb of apples)
  • 1.5 tsps Ground cinnamon
  • 0.5 Un-waxed lemon, zest only
  • 2 tsps Lemon juice
  • 3.5 oz Golden caster sugar
  • 2.5 oz Raisins
  • 3.5 oz Butter
  • 1.5 oz White breadcrumbs (I left these out - no worse for it)
  • 6 Large sheets filo pastry
  • 1 tbsp Icing sugar

Instructions

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  • 1
    Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment
  • 2
    Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture -- I did not bother with the breadcrumbs
  • 3
    Melt the remaining butter in a pan. On a clean, dry tea-towel (or greaseproof paper) lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
  • 4
    Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Note:- I only used 1lb of apples and this was tricky enough. To get another 10oz of apple rolled in looked very difficult to me. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
  • 5
    Bake for , until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.

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