Transcript

Apple Strudel

For this recipe we will use Filo pastry but you could make your own if you have enough bench space to roll it out as thin as it needs to be. To be honest nothing quite beats your won pastry but us mere mortals don’t all have masses of bench space.

5 large apples, peeled, cored and de-seeded
1 lemon: zested and juiced
1 clove
1/3 cup caster sugar
½ tspn ground cinnamon
½ tspn ground nutmeg
4 tblspns almond meal
¼ cup walnuts
¾ cup sultanas
5 sheets filo pastry
60gr melted butter

Method

Slice the apples into chunks and steam in a pan with the clove, a little lemon juice and enough water to cover the saucepan bottom for about five minutes. Take off, remove clove and set aside to cool.

When cool, pre-heat oven to 180c and mix your apple with lemon zest, spices and half the almond meal and sugar. Put the mix in a sieve atop a bowl to allow excess liquid to drain.

Meanwhile, back at the Hall of Justice…Take your filo pastry out and brush with butter and sprinkle the remaining almond meal between the sheets leaving the top sheet un-buttered.

Spoon your apple mix at one end and gently roll the pastry to a cylinder shape tucking the long ends under after the first roll.

Brush the strudel, transfer to an oiled baking tray and bake for 30 minutes.

Dust with icing sugar and serve with cream or ice-cream.

Wunderbar!