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Apple, Pine Nut And Muscatel Strudel

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  Filo pastry sheet 12
  Unsalted butter/Custard/cream 2 1⁄2 Ounce, melted (To Serve Filling, 65 Gram)
  Muscadelle raisins 3 1⁄2 Ounce (100 Gram)
  Brandy 2 Tablespoon
  Dessert apples 1 1⁄2 Pound (750 Gram)
  Fresh white breadcrumbs 3 Ounce (75 Gram)
  Soft light brown sugar 2 Ounce (50 Gram)
  Grated lemon rind 1
  Pine nuts 2 Ounce, toasted (50 Gram)
  Icing sugar 2 Tablespoon
  Ground cinnamon 1 Teaspoon

1. Make the filling. Put the raisins in a bowl and cover with the brandy. Set aside to soak for 2 hours.
2. Quarter and core the apples and cut into small dice, put them in a bowl and add the breadcrumbs, sugar, lemon rind, pine nuts, cinnamon and the raisins and their juices. Stir well.
3. Lay 2 sheets of the pastry on the work surface next to each other and overlapping by about 2.5 cm (1 inch) to form a larger sheet of pastry. Brush with melted butter and then top with the remaining pastry, brushing each time with the butter.
4. Spread the apple mixture over the pastry, leaving a 5 cm (2 inch) border. Fold the long sides over the filling. Brush with butter and roll up from a short side to form a Swiss roll.
5. Transfer to a baking sheet, brush with the remaining melted butter and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30-35 minutes until lightly golden. Combine the icing sugar and cinnamon and dust the strudel. Serve hot with custard or whipped cream.

Recipe Summary

Difficulty Level: 
Cook Time: 
30 Minutes

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Apple, Pine Nut And Muscatel Strudel Recipe