I made this on Saturday evening as a dessert to follow up the spatchcocked chicken. It’s also from the Rick Stein Long Weekends cookbook. It’s tasty and easy to do, although I don’t think that the filo pastry sheets I used were large enough, as they weren’t big enough to accommodate all of the apple mixture.
750g of bramley apples, peeled, cored, quartered and sliced
1½ teaspoons of ground cinnamon
Zest of ½ a lemon
1 teaspoons of lemon juice
100g of golden caster sugar
75g of raisins
95g of butter
40g of white breadcrumbs
6 large sheets of filo pastry
1 tablespoon of icing sugar for dusting
Thick vanilla cream, to serve
Mix together the apples, cinnamon, lemon zest and juice, caster sugar and raisins in a bowl.
In a small frying pan melt 20g of the butter and fry the breadcrumbs until golden, then add them to the apple mixture.
Heat the oven to 190.
Line a baking tray with some greasproof paper.
Melt the rest of the butter in a small bowl.
Place a tea towel on the work surface, with the long edge towards you. Place a sheet of filo pastry on top and brush with some of the melted butter. Place another sheet on top and brush that with butter, and so on until all of the pastry sheets are used up.
Pile the filling on top of the filo, leaving a gap of about 3cm all round.
Tuck the ends in and then using the tea towel to help roll the pastry away from you to enclose all of the filling. Place the rolled strudel, seam-side down on the baking tray and brush all over with the rest of the melted butter.
Bake in the oven for 40-45 minutes until golden.
Allow to cool to room temperature and dust with icing sugar. Slice and serve with cream.