Strudel

Ingredients

• 750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced
• 1½ tsp ground cinnamon
• ½ unwaxed lemon, zest only
• 2 tsp lemon juice
• 100g/3½oz golden caster sugar
• 75g/2½oz raisins
• 95g/3½oz butter
• 40g/1½oz white breadcrumbs
• 6 large sheets filo pastry (or puff pastry)
• 1 tbsp icing sugar

Method

• Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.
• Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
• Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
• Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
• Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.