Perfect to enjoy with friends around your coffee table on a cold Sunday afternoon…
Sunday apple strudel
Ingredients:
4 apples (weighing about 560 g),
cored and sliced thinly
1 tablespoon soft brown sugar
225 g spicy fruit filling (recipe p. 56)
1 tablespoon orange zest,
finely grated
1 tablespoon lemon zest,
finely grated
½ teaspoon ground mixed spice
½ teaspoon ground cinnamon
50 g pecan nuts or walnuts,
chopped and lightly toasted
under the grill
50 g slivered almonds, lightly
toasted under the grill
25 g breadcrumbs
50 g butter, unsalted
6 sheets phyllo or strudel pastry
(from a defrosted 450 g packet)
icing sugar for sprinkling
Method:
1. Apple filling: In a large bowl stir together the apples, sugar, dried fruit filling, orange zest, lemon zest, cinnamon, mixed spice and toasted pecan nuts. Mix thoroughly.
2. Almond breadcrumb mixture:: In a small bowl combine the toasted almonds and breadcrumbs together.
3. Phyllo placement:: Melt the butter in a small saucepan. Place the first phyllo sheet on a work surface (you will use a total of 6 layers). Brush the phyllo sheet thoroughly with butter and sprinkle with 2 tablespoons of the almond breadcrumb mixture. In the same way, top with the remaining 5 sheets of phyllo, layering each with a healthy brush of butter and the almond breadcrumb mixture.
4. Scatter apple filling on the final layer of phyllo, leaving a 2 cm border. Starting with the long end, roll up to enclose the filling; place the strudel, seam side down, on a parchment-lined baking sheet. Brush the top with the remaining butter; sprinkle with sugar and cinnamon.
5.
Bake until golden brown and cooked through, about 45 to 50 minutes. Let cool on a wire rack 10 minutes and sprinkle with icing sugar. Cut into slices; serve warm or at room temperature.
