Rakusens manufactures of fine food since 1900

Cinnamon
Apple Strudel

Preparation Time: 25 minutes
Cooking Time: 35 - 40 minutes
Serves: 6 people
Can be made in advance
Can be parev

True Viennese apple strudel should be paper thin. It is an acquired skill, a little time consuming but certainly worth while. However using ready made filo pastry is definitely the next best substitute. Filo pastry is more crumbly and slightly thicker in texture than the real strudel pastry but its advantage of using it straight from the packet certainly has its place in your list of store cupboard ingredients. Always keep it covered with a damp cloth or cling film when you are not using it as the pastry dries out, sticks together and becomes brittle very quickly. Buy it fresh and then any left overs can be frozen. Each brand has different size sheets so be prepared to use the quantity of pastry as a guide line.

Apple strudel has been very popular with the Jewish population for decades and today the story has not changed. Serve it for dessert or afternoon tea.

Ingredients

Approximately 12 sheets of filo pastry
225g Rakusen’s Tomar margarine - melted
1 tablespoon sesame seeds - optional

For the Filling

5 eating apples – peeled, cored and sliced
2 teaspoon lemon juice
1 tablespoon cinnamon
2 tablespoons ground almonds
2 tablespoons breadcrumbs
3 tablespoons brown sugar
2 tablespoons slithered almonds
2 tablespoons raisins

Garnish

3 tablespoons icing sugar mixed with 2 teaspoons ground cinnamon

Method

Pre-heat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with non-stick baking parchment paper.
Mix all the filling ingredients together.
Take 3 sheets of pastry out of the packet, using the melted Rakusen’s Tomar margarine, brush each sheet thoroughly to the edges and stack on top of each other.
Take another set of 3 sheets of filo pastry and do exactly the same twice again. (You should have 4 stacks of pastry) Stick 2 stacks horizontally together and 2 stacks vertically together.
Put all the filling ingredients inside the pastry. Roll the short sides of the pastry inwards. Brush with some more Rakusen’s Tomar margarine and roll together like a parcel.
Brush the strudel with Rakusen’s Tomar margarine so that it is completely coated. Sprinkle over some sesame seeds.
Bake for 35 - 40 minutes or until golden brown.

To serve the stylish way: Dust with some cinnamon icing sugar. Serve with custard (see separate recipe), ice cream or thick cream.

Cinnamon_Apple Strudel