The season for wholesome, warming desserts is upon us. A Saturday night with not much to do, I looked at the apples I’m the fruit bowl…GIANT apples actually (how on Earth?!) and thought, “what can I do with you?”. Stumped for a few ideas, I thought mini apple tarts, but that seemed longwinded. I wanted to make something quick and easy. I had filo pastry and apples…so Strudel it was.
For this recipe you will need:
8 sheets of Filo pastry (or if you are able, make your own)
2 large apples (or one GIANT one as per my fruit bowl)
A handful of sultanas
50 ml Sherry (optional)
100g caster sugar
100g butter, melted
1 heaped teaspoon of nutmeg
Firstly, add the Sherry and sultanas together in a bowl. Put to one side. Give the alcohol a little time to soak in. You can do this in advance and keep them in a jar to use over the festive period *future post alert*.
Peel and chop the apples and place in a bowl. Add in the sugar and nutmeg and mix well.
Preheat your over to 190°C and lay out your Filo pastry. Cover your baking tray in greaseproof paper.
Melt the butter and place a sheet of Filo on to it. Brush the sheet of Filo with the melted butter. A good trick is put the next layer of Filo on top of the first, then butter it, as it can be quite fiddly. Continue until all the sheets are done.
Add your sultanas to the apples and sugar. Give it a quick stir. You will notice a fair bit of syrup in the base of the bowl. This is from the sugar breaking down the apples.
Spoon the mix into the middle of the pastry in a line. Roll over one side of the pastry hold tight. Fold over the other side. Tuck in the open edges. At this point you can flip your Strudel for presentation purposes.
Place in the oven and cook for 30 minutes until the pastry has browned and the inside has stewed.
This is a light and crispy way to have an indulgent treat. :)