- 750g cooking apples
- 1½ tsp ground cinnamon
- 1 unwaxed lemon
- 100g light brown muscovado sugar
- 75g raisins
- 95g butter
- 40g white breadcrumbs
- 6 large sheets filo pastry
1. Peel, core, quarter and thinly slice the apples.
2. Place the apple slices in a bowl with the cinnamon, sugar and raisins.
3. Zest half of the lemon and squeeze it to produce 2 tsp lemon juice. Add both the zest and juice to the bowl of apples and stir everything together.
4. Line an oven sheet with baking paper and preheat the oven to 170 fan.
5. Melt 20g of the butter over a medium heat and the stir in the breadcrumbs. Continue cooking the crumbs until they are golden brown.
6. Mix the cooked breadcrumbs into the apple mixture thoroughly.
7. Melt the remaining 75g of butter over a low heat.
8. Lay out a clean tea towel and place one sheet of the filo pastry on top.
9. Brush the entire sheet of filo pastry with the melted butter. Then lay another sheet of filo pastry on top and brush again.
10. Continue layer and brushing the filo pastry sheets until you have used all 6.
11. Spoon the apple mixture onto the upper section of the prepared pastry, leaving 2-3 cm gap at the top and the sides.
12. Carefully use the tea towel to help you roll the pastry over the apple mixture to create a tight parcel with the join on the underside. Transfer it to the baking tray.
13. Fold over each end of the strudel before brushing the top with more butter.
14. Place the strudel in the over for 40-45 minutes until golden brown.
15. The strudel is best served at room temperature and is delicious accompanied by custard, cream or ice cream. You may also opt to dust it with icing sugar.