serves
8 desserts
difficulty
moderate
prep time
15mins (approx.)
total time
1hrs 45mins (approx.)
Spiced apple currant strudel
Serve the strudel for an afternoon tea treat served with cream or warm it up and serve with icecream.
Ingredients
150 grams currants
7 large ripe apples, peeled, cored and sliced into half moons
1 lemon, zested and juiced
1 orange, zested
250 grams butter
200 grams brown sugar
1 tablespoon ground cinnamon
2 teaspoons ground cloves
2 tablespoons crystallised ginger, finely chopped
100 grams fine breadcrumbs
1 packet filo pastry
200 grams marmalade
Method
Preheat oven to 170°C.
Soak the currants in a cup of boiled water for 10 minutes, then drain.
Mix the sliced apple with the citrus zest and juice.
Place a large frypan over high heat and add the apple and citrus mix. Stew apples for 5 minutes then tip into a strainer to drain off a little liquid. They will not be fully cooked.
Dice 100 grams of the butter and mix in a bowl with the brown sugar, cinnamon, cloves, ginger and currants. Let sit for 10 to 15 minutes. Add the apples and breadcrumbs and let sit for a further 5 minutes.
Melt the rest of the butter. Unfold 2 sheets of filo pastry to form a rectangle. Brush it with melted butter and top with another 2 sheets of filo. Repeat until the packet is finished.
Spread the marmalade over the pastry. Add the apple mixture along the middle length of the filo, leaving a 6 cm gap at each end. Roll the pastry over to create a log, tucking in the ends to seal. Brush top of pastry with butter. Transfer to a lined baking tray and bake for 40 minutes until golden brown.