We first started making strudel years ago and, after some experimental versions, settled on this one - which is fairly authentic. When we first made it, we also made authentic strudel dough using olive oil and flour, which, although very pleasant to eat, is a bit of a bind to make in a busy kitchen. So we went on to filo which is a lot easier to manage. Serves 6.
1 lb (450g) baking apples
3 tablespoons currants
1 table spoon bread crumbs
1 dessert spoon muscovado sugar
juice from half a lemon
2oz (50g) margarine
1 dessert spoon chopped almonds
4 sheets filo pastry.
- Thaw out the filo pastry. Keep cold and covered with a damp cloth or cling film.
- Wash, core and cut the apples into very thin slices.
- Take a little of the margarine and melt in a pan. Brown the bread crumbs and mix with the apples, currants, almonds and sugar. Moisten with the lemon juice.
- Melt the rest of the margarine.
- Lay the first sheet of filo pastry on a clean tea towel and brush with melted margarine. Lay on the next sheet and brush and so on until the end. Cover the pastry with the apple mixture. Lift the corner of the cloth, ease your fingers under the sheets of filo and roll the whole rectangle into a crescent shape. Slide the strudel off the tea towel and onto an oiled baking sheet. Brush the top with the remainder of the melted margarine and bake for 20 minutes at gas mark 7, 230C, 450 F then reduce oven to Gas Mark 4, 180C 350F, and bake for a further 20 minutes.
- This is delicious served hot or cold and will keep for several days in an air tight container.