INGREDIENTS
- 8 eating apples
- 1 tbsp lemon juice
- 115 g / 4 oz sultanas
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp soft light brown sugar
- 6 sheets filo pastry, thawed, if frozen
- vegetable oil spray
- icing sugar, to serve
SAUCE
- 1 tbsp cornflour
- 450 ml / 16 fl oz dry cider
INSTRUCTION
Preheat the oven to 190’C / 375’F / Gas Mark 5. Line a baking tray with baking paper.
Peel and core the apples and chop them into 1-cm / 1/2-inch dice. Toss the apples in a bowl with the lemon juice, sultanas, cinnamon, nutmeg and brown sugar.
Lay out a sheet of filo pastry, spray with vegetable oil and lay a second sheet on top. Repeat with a third sheet. Spread over half the apple mixture and roll up lenghtways, tucking in the ends to enclose the filling. Repeat to make a second strudel. Slide onto the baking tray, spray with oil and bake in the preheated oven for 15-20 minutes.
To make the sauce, blend the cornflour in a saucepan with a little cider until smooth. Add the remaining cider and heat gently, stirring, until the mixture boils and thickens. Serve the strudel warm or cold, dredged with the icing sugar, and accompanied by the cider sauce.
Making & Baking 