Filling: Place the butter, apple slices, syrup, cinnamon and lemon juice in a saucepan and sauté the apples over moderate heat for 2-3 minutes or until the apples are soft. Mix the cornflour and water, stir into the apples and simmer over low heat until the mixture thickens, stirring often. Stir in the honey, currants, almond and vanilla essences and lemon rind. Remove from the heat and allow to cool.
Pastry: Brush the phyllo sheets with the melted butter. Mix the walnuts and caster sugar and sprinkle over the buttered pastry (reserve some for the top). Place the six sheets on top of one another and spoon the apple mixture on the top layer, leaving a 5 cm gap from one edge. Carefully roll up the pastry from the opposite edge. Brush melted butter over the top and sprinkle with cinnamon and the reserved walnut-caster sugar mixture. Place the strudel on the prepared baking tray and bake for 20 minutes or until golden brown. Allow to cool, slice and serve immediately.
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