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Traditional Apple Strudel

apple struddle

Traditional Apple Strudel

By Abbigail Damon

¼ cup apple juice

½  cup sultanas
3-4 Granny Smith apples, peeled and sliced
1 ½ tsp cinnamon
Zest of ½  a lemon
Zest of ½ an orange
½ cup brown sugar
¼ cup pecans, chopped
2 Tbsp butter
½  cup shortbread biscuits, crushed
½ cup butter, melted
12-15 sheets phyllo pastry, removed from packaging and kept under a damp cloth
Icing sugar for dusting

Preheat oven to 180C. Line a baking sheet with baking paper.

In a mixing bowl combine the apple juice and sultanas and microwave for 45 seconds, allow to rest for 10-15 minutes.
Combine the raisins, apples, cinnamon, zest, sugar, pecans, 2 tablespoons butter and crushed shortbread in a large bowl.
Place 1 sheet of phyllo on your working surface and brush lightly with the melted butter. Repeat with the remaining sheets stacking each on top of one another when done.
Place the apple mixture on the nearest third of the phyllo stack with the long side facing you. Leave about a 2 cm border. Gently lift the bottom edge of the pastry to cover the filling and fold the edges over.
Continue to roll the pastry away from you until the filing is completely sealed in and the seam is at the bottom.
Transfer the roll onto the prepared baking tray, brush with melted butter, sprinkle with some sugar and bake for 30 minutes until golden brown.
Dust with a generous amount of icing sugar and serve  sliced with Clover Classic custard.

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