September brings a glut of apples. Make the most of them with this delicious strudel recipe.
Preparation time: 20 mins
Cooking time: 40-45 mins
Ingredients - Serves: 6 - 8
750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced
1½ tsp ground cinnamon
½ unwaxed lemon, zest only
2 tsp lemon juice
100g/3½oz golden caster sugar
40g/1½oz white breadcrumbs
6 large sheets filo pastry
1 tbsp icing sugar
Preheat the oven to 190°C/170°C Fan/ Gas 5. Line a baking tray with baking parchment.
Mix the apples with the cinnamon, lemon zest and juice, caster sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add these to the apple mixture.
Melt the remaining butter in a pan. On a clean, dry tea-towel lay out a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all the filo. Layering the pastry with the melted butter helps to create flaky layers.
Place the filling along the length of the pastry on one side about 2-3cm/1in from the edge. Using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll the strudel seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
Bake for 40-45 mins, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.