Apple Strudel Recipe

75 g

30 ml

5

3

90 g

5 ml

1

25 g

50 g

12 sheets

175 g

Raisins

Brandy

Eating apples

Large cooking apples

Dark brown sugar

Ground cinnamon

Grated rind and juice

Dry breadcrumbs

Chopped pecan nuts or walnuts

Frozen filo pastry, thawed

Butter, melted

Icing sugar, for dusting

• Soak the raisins in the brandy for 15 minutes.
• Peel, core and thinly slice the apples. Combine with the rest of the filling ingredients, reserving half the breadcrumbs.
• Preheat oven to 190^oC/375^oF/Gas 5. Grease two baking sheets. Unfold the filo pastry and cover with a dish towel. One by one, butter and stack the sheets to make a six-sheet pile.
• Sprinkle half the reserved breadcrumbs over the last sheet and spoon half the apple mixture at the bottom edge. Roll up from this edge, Swiss roll style. Place on a baking sheet, seam side down and fold under the ends to seal. Repeat to make a second strudel. Brush both with butter.
• Bake in the oven for 45 minutes, cool slightly, then dust with icing sugar.