What's not to love about flakey pastry and juicy Bramley apples? Very sweet with a little bit of spice, this classic apple strudel recipe from Rick Stein will make the perfect dessert for frosty evenings.
Apple strudels can either be made using puff pastry, or filo pastry. For this recipe, we're using filo. This recipe makes 4-6 servings and takes less than 30 minutes to prepare.
Serve with a dollop of cream, a jug of custard or a scoop of your favourite ice cream (or all three!).
Ingredients
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750g Bramley apples, peeled, cored, quartered and sliced
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1 1/2 tsp ground cinnamon
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1/2 unwaxed lemon (zest only)
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2 tsp lemon juice
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100g golden caster sugar
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75g raisins
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95g butter
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40g white breadcrumbs
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6 large sheets filo pastry
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1 tbsp icing sugar
Method
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Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.
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Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
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Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
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Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
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Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.