Apple, Pine Nut And Muscatel Strudel
|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)|
|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.