It is winter, so we find ourselves eating loads of apples. Here is another favourite way to encase apples: the mighty strudel.
This is the original recipe I followed: Apple strudel from BBC food. Instead of the nutmeg suggested in the recipe, I used the more traditional cinnamon; instead of the orange, lemon.
680g eating apples, peeled, cored and chopped
½ lemon, juice and zest only
100g caster sugar
3 tsp cinnamon
6-8 sheets ready-made filo pastry
55g butter, melted and cooled, plus extra for greasing
2 tbsp dried breadcrumbs
2 tsp powdered sugar
1. Preheat the oven to 190˚C.
2. Place the apple, lemon juice and zest, sugar, cinnamon and sultanas into a large bowl and mix well.
3. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other and onto a large sheet of greaseproof paper.
4. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.
5. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.
6. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.
7. When cool, dust with powdered sugar.