Apple Strudel

Austrian Desert: this desert which is also very popular in Jewish cooking is traditionally made with paper thin layers of buttered strudel pastry, I well remember my grandmother using her knuckles to spread it out so thin that you can read a newspaper beneath it! But ready-made filo pastry is a good substitute. Nibbed Almnonds specially prepared skinned almonds cut into pieces about 2mm square and the length of the nut, shaped like nibs.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

40 mins

4-6

1/4 cuphazelnuts chopped and roasted
2 tablespoonsnibbed Almonds roasted
4 tablespoonsDemerara sugar
1/2 teaspoonground cinnamon
grated rind and juice of half a lemon
2large Bramley cooking apples peeled, cored and chopped
halfcup sultanas
4large sheets of filo pastry
4 tablespoonsunsalted butter, melted
icing sugar for dusting
cream, custard or yoghurt to serve

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Steps

40 mins

1

Preheat the oven to 190°C
2

Sugar, cinnamon, lemon rind and juice, apples and sultanas, then set aside
3

Lay one sheet of the filo pastry on a clean dish towel and brush with melted butter
4

Lay a 2nd sheet on the top and brush again with a melted butter, repeat with the remaining 2 sheets
5

Spread the fruit and nut mixture over the pastry leaving a 3 inch border at each end of the shorter sides, fold the pastry ends over the filling rollup from one long edge to the other using the dish towel to help
6

Carefully transfer the strudel 2 of greased baking sheet, placing the seam side down brush all over with butter and bake for about 35 minutes until golden and crisp.
7

Dust with icing sugar and serve while still hot with cream, ice cream, custard or yoghurt