This recipe is so easy to make. I actually prepped everything and then put it all together after we had eaten our mains. It was ready just at the right time 🙂
– 4-5 small, sweet eating apples (i used granny smiths as makes it more juicie)
– juice of 1/2 a lemon
– 80g butter
– 4 sheets of filo pastry
– 150g pecan nuts, chopped
– ground cinnamon
– 150g dark muscovado sugar
– 60g caster sugar
– a handful of dried cranberries
-good-quality vanilla ice-cream, to serve
– Preheat the oven to 180C/350F/gas 4
– Peel and slice (or grate) apples thinly, and put them in a bowl of cold water with a little lemon juice to stop them going brown.
– Melt the butter in a small saucepan over a low heat and keep warm.
-Carefull cut the filo pastry into 30x50cm sheets with a knife (I bought sheets of filo)
– Mix the pecans, cinnamon and dark muscovado together.
– Lay the first sheet (i used two here) of filo on a clean tea towel on your work surface and brush with melted butter. Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and top everything with the fourth sheet.
– Drain your apples well and toss with the caster sugar and drained cranberries.
– Spread them out along one edge of the top sheet of filo. Brush the opposite edge with a little water.
– Starting at the edge with the apple mixture on, gently li ft the edge of the tea towel and use it to help you roll the pastry up lengthways like a swiss role. Once it is roled up, press your strudel together gently.
– Place it on a baking tray and bake for about 20 mins or until golden brown.
– Serve with Vanilla Ice-Cream.