Apple Strudel
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Apple Strudel
Recipe by Nichole Horvath
Ingredients
150g sultanas
5 tbsp spiced rum
5 Granny Smith apples
½ cup caster sugar
1 tsp Coles ground cinnamon
1 lemon, zest and juice
1 tbsp spiced rum, extra
150g unsalted butter, melted
12 sheets filo pastry
Cinnamon sugar, to dust
Icing sugar, to serve
Method
Preheat oven to 160C (fan forced)
Place sultanas into a small saucepan and add just enough water to cover and the 5 tbsp spiced rum. Place over a medium heat and bring to a boil. Reduce to a simmer and allow to simmer until the sultanas are plump and have absorbed the water. Remove from heat, strain if needed and allow to cool slightly
Peel and core the apples, cut into quarters and slice thinly. Place into a bowl and add the sugar, cinnamon, lemon zest and juice, the extra tablespoon of rum and the sultanas and toss until apples are fully coated and is well mixed
Place down the first sheet of filo pastry and brush with melted butter. Add the next sheet of pastry, overlapping a third of the first sheet. Brush with butter. Place the third sheet of pastry below the first sheet, overlapping around an inch and brush with butter. Place the fourth piece of pastry overlapping the bottom on the second and the side of the third so there is now one large rectangle. Repeat with the remaining sheets of pastry, brushing each sheet with butter
Place the apple mixture on the bottom third of the pastry, around an inch from the bottom and leaving space on the sides. Fold up the bottom, fold in the sides then roll into a tight log. Move onto a tray, with the seam on the bottom, brush with butter and sprinkle with cinnamon sugar
Bake in oven for 40 minutes, until golden. Move onto a cooling rack and allow to cool for 10 minutes before slicing and serving. Dust with icing sugar and serve with vanilla ice cream.
