Here
is another recipe that we do not make often enough in the Café. We
first started making strudel years ago and, after some experimental
versions, settled on this one - which is fairly authentic. When we
first made it, we
also made authentic strudel dough using olive oil and flour. Which,
although very pleasant to eat, is a bit of a bind to make in a busy
kitchen. So we
went on to filo which is a lot easier to manage.
Ingredients
- Serves
6
1 lb (450g) baking apples
3 tablespoons currants
1 table spoon bread crumbs
1 dessert spoon muscovado sugar
juice from half a lemon
2oz (50g) margarine
1 dessert spoon chopped almonds
4 sheets filo pastry.
Method
- Thaw out
the filo pastry. Keep cold and covered with a damp cloth or
cling film.
- Wash,
core and cut the apples into very thin slices.
- Take
a little of the margarine and melt in a pan. Brown the bread crumbs
and mix with the apples, currants,
almonds and sugar. Moisten with the
lemon juice.
- Melt
the rest of the margarine.
- Lay
the first sheet of filo pastry on a clean tea towel and brush with
melted
margarine. Lay on the next sheet and brush and so
on
until the end. Cover the pastry with the apple mixture.
Lift the corner of the cloth, ease your fingers under the sheets
of filo
and
roll the whole
rectangle into a crescent shape. Slide the strudel
off
the tea towel and onto an oiled baking sheet. Brush the
top with the remainder of the
melted margarine and bake for 20 minutes at gas mark
7, 230C, 450 F then reduce oven to Gas Mark 4, 180C 350F,
and bake for a further
20 minutes.
This is delicious served hot or cold and will keep for several
days in an air tight container.
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