I’ve seen an alternative for a tropical filling which sounds delicious too (use pineapple, pear, banana, macadamia nuts and chocolate drops) but I haven’t tried it yet.
1kg Apples, peeled and cored and finely sliced
2 tablespoons raisons
1 tablespoons slivered toasted almonds
1/2 lemon juice and finely grated zest
2 tablespoons caster sugar (more if apples are sour)
1 teaspoon ground cinnamon
75 g butter
2 tablespoons breadcrumbs
350g packet of filo pastry (can be bought frozen)
- Pre-heat oven to 200C
- Butter a large baking sheet
- Add Apples slices, raisons, almonds, lemon juice, zest, sugar and cinnamon to a bowl and mix well – (I heat this mixture in a microwave )
- Melt 25g butter in a pan and saute the breadcrumbs until crisp. Keep till later
- Clarify the remaining butter, (discard the milky residue).
- Unwrap the filo pastry and lay 40x60cm onto a tea cloth lightly dusted with flour.
- Brush pastry with clarified butter, place another layer of pastry on top
- Sprinkle breadcrumbs over all the pastry except the edges
- Spread filling down your nearest long edge, leaving a margin at each end
- Fold ends of pastry over mixture and lift cloth to roll strudel away from you, allowing it to curl over itself.
- Pick up the strudel in its sling, and place it onto the greased baking tray
- Brush strudel with butter and sprinkle on some drops of water.
- Bake for 40 minutes at 200C until the pastry is crisp and brown and the filling tender.
- Dust with icing sugar and serve warm with sweetened whipped cream.