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Apple Strudel

Apple Strudel

Issue 59 August 2009

Serves 4


680g eating apples, peeled, cored and chopped

½ orange, juice and zest only

100g caster sugar

freshly grated nutmeg, to taste

55g sultanas

6–8 sheets ready-made filo pastry

55g butter, melted and cooled, plus extra for greasing

2 tbsp dried breadcrumbs


1. Preheat the oven to 190°C/Gas Mark 5. Then mix the apple, orange juice and zest, sugar, nutmeg and sultans into a large bowl.

2. Brush each sheet of the filo pastry with melted butter then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

3. Sprinkle the top sheet with some dried breadcrumbs, then spoon the mixture down the middle of the filo sheet.

4. Carefully roll the pastry up and around the filling, using the greaseproof paper.

5. Place the roll onto a greased baking tray, brush with melted butter and cook for 30–40 minutes until lightly browed and the filling is hot.


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