Apple and apricot strudel
- Ready In: 50 minutes
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Serves: 6-8
A warming yet light dessert that is sure to be a family favourite. A pinch of mixed spice or cinnamon or even a teaspoon of grated orange zest would be a delicious addition ... needless to say, this is a recipe that can be played around with to suit you!
Ingredients
- Half of 825 g can apricot halves, drained (approx 250g apricots when drained)
- 2 green apples, peeled, cored and diced
- 2 tablespoons brown sugar
- 1/4 cup (40 g) sultanas
- 2 tablespoons pistachios, toasted
- 7 sheets filo pastry
- Cooking oil spray
- TO SERVE:
- icing sugar, for dusting
- a dollop of custard, ice-cream or thick yoghurt
Directions
1. Preheat oven to moderately-hot 200°C (400°F). Line a long baking tray 40 x 30 cm (16 x 12") with baking paper. Or just use the length of the filo sheets as your guide to the length of a tray.
2. Drain apricots well and coarsely chop. Combine with apple, sugar, sultanas and pistachios.
3. Spread a sheet of filo pastry out. Top with a second sheet. Lightly spray both with oil. Repeat with 5 more sheets. Place apple mixturein a sausage shape along one long end of the filo stack, approximately 5 cm (2") from the long edge. Fold in sides then carefully roll into a long sausage shape and enclose filling.
4. Lift onto the prepared try, seam side down. Spray the top with oil and bake for 30 minutes until apples are cooked and pastry is golden. Set aside to cool before serving.
5. Serve dusted with icing sugar plus a dollop of custard or ice-cream or yoghurt.
Variations
- For a creamier result, add a layer of ricotta cheese (about 1/2 cup or 100 g) on top of the fruit.
- Cook's tip: the unbaked strudel can be assembled several hours ahead and refrigerated until ready to bake.
