Apple Strudel

Method

1. 1

   Heat the oven

   Heat the oven to 190°C conventional or 170°C fan. Line a baking tray with baking paper.

2. 2

   Toast the breadcrumbs

   In a frying pan over medium heat, melt 20 g of the butter. Stir in the breadcrumbs for 3 to 4 minutes until golden and fragrant, then leave to cool.

3. 3

   Make the filling

   Gently toss the apples with the caster sugar, raisins, cinnamon, lemon juice, lemon zest and flour.

4. 4

   Layer the filo

   Lay one filo sheet on a clean tea towel and brush lightly with melted butter. Top with the remaining sheets, brushing each one with butter. Scatter the cooled breadcrumbs over the middle, leaving a 3 cm border.

5. 5

   Fill the pastry

   Arrange the apple mixture in a compact line over the breadcrumbs. Fold in the short edges.

6. 6

   Roll the strudel

   Use the tea towel to roll the pastry snugly around the filling. Set it seam-side down on the tray and brush with the remaining butter.

7. 7

   Bake

   Bake at 190°C conventional or 170°C fan for 30 to 35 minutes, until the pastry is deeply golden and crisp. Cool on the tray for 15 minutes.

8. 8

   Serve

   Dust with icing sugar and cut into slices with a sharp serrated knife. Serve warm or at room temperature.

Tips

• Keep unused filo covered with a damp, not wet, tea towel so it does not dry and crack.
• Make the filling just before assembling, as the apples release juice if left to stand.
• Use the tea towel to guide the filo into a roll without tearing the delicate sheets.

Swaps

• Use sultanas instead of raisins.
• Use brown sugar instead of caster sugar.
• Use orange zest instead of lemon zest.

Storing

Keep leftovers covered in the fridge for up to 2 days. Reheat in a low oven until warm and crisp.