Apple strudel

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 17
Servings 9
Time 15

Ingredients

  • 30
    ml
    filling: butter
  • 3
    apples, cored, peeled and thinly sliced
  • 80
    ml
    golden syrup
  • 10
    ml
    ground cinnamon
  • 5
    ml
    fresh lemon juice
  • 45
    ml
    cornflour
  • 60
    ml
    water
  • 30
    ml
    honey
  • 60
    ml
    currants
  • 3
    ml
    a few drops of almond essence
  • 15
    ml
    vanilla essence
  • 5
    ml
    grated lemon rind
  • 6
    pastry: sheets phyllo pastry
  • 125
    ml
    melted butter
  • 125
    ml
    finely chopped walnuts
  • 60
    ml
    caster sugar
  • 5
    ml
    ground cinnamon
 

Method

20
 
Preheat the oven to 200°C and cover a baking tray with wax paper.

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.

 

Read more on: bake  |  fruit
 

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