This is a lighter version of traditional apple pie. Filo pastry is extremely thin and subsequently is far less stodgy than short/sweet or puff pastry not to mention how flaky it becomes when baked. The filling is simply fruit, nuts and spices so all in all a guilt free pudding...best enjoyed with slightly guilty good quality vanilla ice-cream!
Recipe type: Dessert
Serves: 6 people
- 1 packet pre-rolled filo pastry sheets
- 200g organic unsalted butter, melted
- 150g ground almonds
- 100g finely chopped walnuts
- 100g finely chopped pecans
- 425g russet apples, peeled,cored and finely sliced
- 425g Granny Smith apples, peeled, cored and finely sliced
- 75g sultanas/raisins, soaked in 5 tbsps apple brandy (or standard brandy)
- Zest of 1 lemon
- 2 tbsp honey
- 1 tsp cinnamon
- Good pinch freshly grated nutmeg
- Good pinch freshly ground cloves
- Preheat the oven to 425F/220C
- Place all the filling ingredients in a large bowl and combine
- Put a sheet of greaseproof paper slightly larger than the sheets of filo pastry on a tea towel
- Place 1 sheet of filo pastry on the paper and brush sparingly with melted butter, then sprinkle with 2 tsp of ground almond and 2 tsp's each of chopped walnuts and pecans.
- Place a second sheet of filo onto and continue with the above method until you have used all 6 sheets of filo.
- Brush the edges of the filo and sprinkle with any remaining ground almonds and chopped nuts.
- Heap the filing lengthways in just the first third of the filo stack leaving 1cm boundary at the bottom and either side.
- Then carefully lift the tea towel and firmly roll the pastry to create the strudel.
- Transfer carefully, with the fold underneath, to a lined baking sheet.
- At this stage you can cover the strudel and refrigerate for up to 8hrs.
- Place on the centre shelf of the preheated oven and bake for 30-40 minutes until the pastry is golden and flaky and the apples are cooked.
- Slide onto a serving platter and sprinkle liberally with icing sugar.
- Serve immediately