The first apple strudel I ever ate was actually meant for my Dad. Purchased on a day trip to Cologne, it managed to survive the plane, coach, and car journey home. Whilst the rest of my family were gifted German chocolates, I knew the way to my Dad’s heart would be sweet, flaky pastry. Even if it did already have a bite, or two, taken out of it.
There’s something about apples, brown sugar and cinnamon that makes me go weak in the knees. It’s a classic combination, to say the least, and works evey time. Pair that with plenty of crunch and cover it with crisp pastry slathered in butter, and you’ve got yourself a dessert worth indulging in.
- 50g soft light brown sugar
- 50g golden caster sugar
- 2 tsp ground cinnamon
- 70g walnuts, roughly chopped
- 50g raisins
- Filo pastry (5 sheets)
- 70g unsalted butter, melted
- 4 granny smiths apples, peeled and roughly chopped into small pieces
- Preheat oven to 170C/325F/Gas mark 3.
- Mix together the sugars, cinnamon, walnuts and raisins.
- Place 1 sheet of filo pastry onto a piece of greasproof paper. Brush with melted butter and sprinkle 1-2 tbsp of the sugar mixture. Place a second sheet of filo pastry, brush with butter, and sprinkly with sugar mixture - continue this layering process untill 5 sheets of filo pastry have been used.
- Toss the apples in the remaining sugar mixture. Arrange apples along the shorter end of the filo pastry, leaving a 2cm border from the edge. Starting the from the shorter side, roll the pastry along to the end to form a log. Brush with remaining melted butter and sprinkle sugar on top.
- Place on a baking tray lined with greasproof paper and bake for approx. 30 minutes.