Recipe: Apple strudel

Rachel Walker

This recipe is a classic for the pudding bank, save if for those colder days when you fancy a tasty pick-me-up

Ingredients: Serves 6

• 100g sultanas

• 100g butter

• 75g

• 50g Muscavado sugar

• 800g apple (Bramley, Braeburn), peeled, cored and cut into chunks

• 1/2tsp of cinammon, pinch of ground cloves and freshly-grated nutmeg

• 250g pre-rolled filo pastry


1. Preheat the oven to 200°C, and line a tray with baking parchment. Cover the sultanas with hot water from the kettle and leave them to soak and plump up. Melt the butter in a frying pan. Tip half into a small dish, and fry the breadcrumbs in the remaining butter—on a low heat, until they turn crisp and golden.

2. Tip the breadcrumbs into a bowl. Add the Muscavado sugar, apple chunks, spices and drained sultanas, and stir until combined.

3.  Use a pastry brush to paint a thin layer of the remaining melted butter onto one of the sheets of filo, and "stick" another filo sheet on top. Continue, until the pastry is four filo sheets thick.

4. Put the pastry on a tea towel, and tip the apple filling into the centre, shape it roughly into a vertical line down the centre. Tuck both ends in and then use the towel to fold the sides over. Gently roll it onto the baking parchment, so the join is underneath the parcel.

5. Bake for 40 minutes, until crisp and golden. Dust with icing sugar and serve with cream or ice cream.