Apple Strudel

Serves: 6

Ingredients

4 Medium Granny Smith Apples, peeled, cored, and thinly sliced or cut into small dice

100g Caster Sugar

2 tsp Ground Cinnamon

60g Sultanas

60g Chopped Walnuts

1 tbsp Lemon juice

70g Kookakrumb Panko Breadcrumbs

8 Sheets Filo Pastry

60g Butter, melted

Extra melted butter for brushing

Icing sugar, for dusting

Method

  1. Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper.

  2. In a large bowl, combine the sliced/diced apples, caster sugar, cinnamon, sultanas, walnuts, and lemon juice. Toss well to coat.

  3. In a small pan, melt 60g butter and toast the breadcrumbs over medium heat until golden, stirring frequently–about 4 minutes.

  4. Place one sheet of filo pastry on a clean tea towel. Brush lightly with melted butter.

  5. Lay another filo sheet slightly overlapping the first one by 5cm and brush with more butter (see note below). Repeat until all 8 filo sheets are used.

  6. Sprinkle over the toasted breadcrumbs, leaving a 5cm border.

  7. Spoon the apple mixture along one long edge of the pastry. Fold in the short edges, then use the tea towel to help roll the strudel up firmly.

  8. Place the strudel seam-side down on the prepared tray. Brush with more melted butter.

  9. Bake in preheated oven for 35–40 minutes, or until the pastry is golden and crisp.

  10. Allow to cool slightly, then dust with icing sugar before slicing. Serve warm with whipped cream or vanilla ice cream.

  11. Serve warm with whipped cream or vanilla ice cream.

Note

Overlapping the filo sheets instead of stacking them one on top of the other creates a larger rectangle which makes it easier to roll the pastry with the filling inside.

Kevin Lynch