Apple Strudel
Contributed by
Mary van der Heide.
- 410g can unsweetened pie apple
- 1/4 cup caster sugar
- 1/4 tsp vanilla essence
- 1/2 tsp cinnamon
- 1/2 cup sultanas
- grated rind of 1 lemon
- 1/2 cup soft breadcrumbs
- 1/2 cup choped walnuts
- 8 sheets filo pastry
- melted butter
- sugar and cinnamon for topping
Preheat the oven to moderately hot. (180-190°C or 350-375°F) Drain the pie apple of any excess water. Add sugar, vanilla, cinnamon, sultantas and lemon rind. Combine thoroughly.
Place one piece of fillo pastry on a clean bench or table. Brush it all over with melted butter, and place another sheet on top. Layer the fillo pastry, brushing between each layer until all of the sheets have been used.
Sprinkle the lower half of the pastry with breadcrumbs, leaving 8cm/3 inches of sides clear. Sprinkle half of the nuts on top and then place the apple mixture in a rounded strip along the centre of the crumbs and nuts; sprinkle the remaining crumbs and nuts on top, and then fold the end nearest to you over the apple mixture and fold in the sides (like an envellope). Brush the side folds with melted butter and then roll up to the end of the pastry. Place the join side down on a greased baking tray and brush the top with butter. Cut light diagonal slashes 3 or 4cm apart, and sprinkle with a mixture of sugar and cinnamon.
Bake for 35-40 minutes. Best served warm with whipped cream.
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