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Ingredients
600g (1lb 5oz) dessert apples-
Granny Smith's, cored, peeled and
roughly chopped
juice of
½ lemon
50g (2oz) golden caster sugar
50g (2oz) walnuts, roughly chopped
50g (2oz) sultanas
5 ml (1tsp) ground cinnamon
50g (2oz) ground almonds
225g (8oz) filo pastry
50g (2oz) butter, melted
icing sugar to serve
Serves 4
Oven Accessory: enamel shelf greased in
lower position
Preheat the oven empty on CONVECTION 180°C. Put
the apples and juice into a bowl and toss together. Add
the sugar, walnuts, sultanas, cinnamon and almonds and
mix together. Take three sheets of filo pastry and brush
with melted butter. Place each one with the shortest edge
towards you. Overlap the 2nd sheet onto the 1st sheet
by 5-6 cms along the long edge and repeat with the 3rd
sheet overlapping the second. Place three more sheets
of filo on top, in the same way as in step 4. Spread the
apple filling along the front edge of the filo pastry just
2.5cms from the edge and 2.5cms from each side. Fold
the sides in over the filling and brush with butter. Roll up
from the long front edge buttering the final long edge to
seal the strudel. Place on enamel shelf, seam-side down.
Brush with melted butter and cook on CONVECTION
180°C for 35 mins. Dust with icing sugar to serve.
Apple Strudel
4
Pastry
135