← Nouns Cooking · Bakery

Ingredients

• 600 g tart apples (about 4), peeled, cored and thinly sliced
• 1 lemon, zest and 1 tbsp juice
• 75 g caster sugar
• 1 tsp ground cinnamon
• 50 g raisins or sultanas
• 40 g Walnuts, chopped (optional)
• 40 g fine dried breadcrumbs
• 90 g unsalted butter, melted (15 g for the crumbs)
• 6 sheets large filo sheets (about 250 g)
• 2 tbsp icing sugar, to dust

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and line a large baking tray with baking paper.
2. Fry the breadcrumbs in 15 g of the butter over medium heat for 3–4 min, stirring, until golden. Tip into a bowl.
3. Toss the apples with the lemon zest and juice, sugar, cinnamon, raisins and walnuts, if using.
4. Lay a clean tea towel on the counter and put a filo sheet on it, long side towards you. Brush with melted butter and lay the next sheet on top, slightly overlapping; repeat with all six sheets.
5. Scatter the toasted crumbs over the lower half of the pastry, leaving a 5 cm border at the sides. Pile the apples on the crumbs, fold in the sides, then use the tea towel to roll the strudel up and away from you.
6. Roll it seam-side down onto the tray, brush with the rest of the butter and bake for 30–35 min until deep golden and crisp, and the apples are tender when pierced through the pastry.
7. Cool for 15 min, dust thickly with icing sugar and slice with a serrated knife. Serve with vanilla sauce, cream or ice cream.

Tips

• The toasted crumbs soak up the apple juices so the base stays crisp, so do not skip them.
• Walnuts are optional; leave them out for a nut-free strudel.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food King Arthur Baking