Photo by Tamara West
This spicy apple strudel is quickly made. You could use five, rather than seven, sheets of filo but the more sheets you use the flakier the strudel will be. Keep the thawed package of filo folded and covered as you go, so it won't dry out. Filo pastry is best served hot or warm.
|3||Apples, peeled and quartered|
|½||Orange, zest and juice, or use zest and juice of 1 lemon|
|75 g||Dates, chopped, or use raisins or currants|
|2 Tbsp||Caster sugar|
|¼ tsp||Five spice|
|¼||Grated nutmeg, fine|
|7 sheets||Filo pastry|
|¼ cup||Melted butter|
|1 sprinkle||Icing sugar, to dust|
- Using a mandolin or sharp knife, finely slice the apples in to a bowl. Add the zest and juice of 1/2 an orange or 1 lemon, the dates (or use raisins or currants), caster sugar, cornflour and spices. Toss well to combine.
- Preheat oven to 200C. Place one sheet of filo on a baking paper-lined tray and brush with melted butter. Place another sheet on top and butter again. Continue layering until you have a stack of 5-7 sheets of buttered filo. Spread apple mix on top, leaving a 5cm edge left and right. Brush extra melted butter around the edge and fold the sides in, then roll to a large sausage shape. Turn seam-side down. Brush more melted butter on the outside and bake until coloured and crispy. Dust with icing sugar to serve.