Apple & Walnut Strudel
Make this apple & walnut strudel for a super quick & easy dessert! The filo pastry is seriously flaky & it's full of spiced apples, walnuts & rum soaked raisins.
Servings: 6 People
Equipment
- Large Baking Tray
- Large Saucepan
- Pastry Brush
Ingredients
Filling
- 75 g Raisins
- 50 ml Rum
- 5 Braeburn Apples Around 850g When Whole
- 1 Lemon
- 100 g Light Brown Sugar
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- A Pinch Of Salt
- 30 g Unsalted Butter
- 1 tsp Vanilla Paste
- 40 g Walnuts Roughly Chopped
To Assemble
- 10 Sheets Filo Pastry
- 100 g Unsalted Butter Melted & Cooled Slightly
- 2 tbsp Ground Almonds
- 3 tsp Demerara Sugar
To Serve
- Icing Sugar
- Double Cream
Instructions
The Filling
- Place the raisins into a bowl then pour over the rum. Leave to soak whilst you cook the apples.
- Next, juice the lemon then pour the liquid into a large mixing bowl.
- Peel, quarter & core the apples then cut into 2 cm wide pieces. Mix the apple pieces with the lemon juice as you cut them, to prevent from browning.
- Add the sugar, spices & salt to the apples then mix to coat.
- Place a large saucepan over a medium heat then add in the butter & leave to melt.
- Next, add in the spiced apples & cook for 5-10 minutes, until soft & any liquid has reduced. Make sure to stir regularly to stop the apples from burning.Once cooked, tip the apples into a large mixing bowl & leave to cool.
- Strain any liquid from the raisins then add into the cooled apples along with the chopped walnuts & vanilla paste. Set aside.
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
Assembly
- Line a large baking tray with baking parchment then set aside.
- Lay a sheet of filo pastry onto a clean worksurface then brush all over with melted butter.
- Next, lay another sheet on top & brush with butter. Repeat this process until you have 5 layers of pastry. Don't brush the top sheet with butter.Make sure to keep any unused filo pastry covered with a damp tea towel, to keep it from drying out.
- Sprinkle half of the ground almonds along one of the long edges of pastry, leaving a 4-5cm border then top with half of the apple mix.For a visual reference, take a look at the post above!
- Fold the two short edges over the apple then starting at the long end with the filling on, roll into a tight sausage.
- Place the strudel, seam side down onto the baking tray then repeat the assembly process with the remaining filling & pastry.
- Brush the top & sides of both strudels with the remaining melted butter then sprinkle over the demerara sugar.
- Bake in the preheated oven for 20-25 minutes, until crisp & golden brown all over.
- Leave to cool slightly then cut each strudel into 3 portions then dust with icing sugar & serve with double cream.
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1. Cooking In An Aga - To cook the strudel in an Aga, cook for 20-25 minutes in the baking oven on the second from bottom set of runners.
2. Leftovers - The strudel will keep for 2-3 days & should be stored in the fridge in an airtight container. To reheat, bake at 180°c/356°f until warmed through, covering with foil if necessary.
3. Rum - A gold or spiced rum will work best for soaking the raisins. For an alcohol free alternative, you could use apple juice.
4. Pastry - Make sure to keep any unused filo covered with a damp tea towel whilst assembling the strudels. This will keep it from drying out.
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