How to make the perfect apple strudel
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Ingredients
- 700g apples, peeled, cored and sliced
the zest of an orange
the zest of a lemon
1 tsp vanilla
100g light muscovado sugar
75g golden raisins
100g butter, melted
6 large sheets filo pastry
40g white breadcrumbs, toasted
Method
Preheat your oven to 190°C and line a large flat baking tray with parchment.
Toss the apples in the zest, vanilla and sugar. Stir in the raisins and 20g of the melted butter then set aside.
Lay one of the filo sheets out flat on a clean tea towel. Brush it with some melted butter and lay the next sheet on top. Repeat until all six sheets are piled up.
Stir the toasted breadcrumbs into the apple mixture and scoop it onto one side of the pastry along the longer length. Use the towel to help you and roll up the pastry so that the filling is completely enclosed.
Lay it gently onto the prepared tray using the towel to help you nudge it on, keep the seam underneath. Tuck the pastry in at each end to make a neat parcel.
Brush it with more butter and then bake for about 40 minutes until golden and the apple is soft.
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