Apple, Pine Nut And Muscatel Strudel Recipe
Ingredients
| 12 sheets filo pastry | ||
| Unsalted butter | 65 Gram, melted | |
| Muscadelle | 100 Gram | |
| Brandy | 2 Tablespoon | |
| Apples | 750 Gram | |
| White breadcrumbs | 75 Gram | |
| Soft light brown sugar | 50 Gram | |
| Grated rind of 1 lemon | ||
| Pine nuts | 50 Gram, toasted | |
| 1 teaspoon ground cinnamon to dust | ||
| Icing Sugar | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
Directions
1. Make the filling. Put the raisins in a bowl and cover with the brandy. Set aside to soak for 2 hours.
2. Quarter and core the apples and cut into small dice, put them in a bowl and add the breadcrumbs, sugar, lemon rind, pine nuts, cinnamon and the raisins and their juices. Stir well.
3. Lay 2 sheets of the pastry on the work surface next to each other and overlapping by about 2.5 cm (1 inch) to form a larger sheet of pastry. Brush with melted butter and then top with the remaining pastry, brushing each time with the butter.
4. Spread the apple mixture over the pastry, leaving a 5 cm (2 inch) border. Fold the long sides over the filling. Brush with butter and roll up from a short side to form a Swiss roll.
5. Transfer to a baking sheet, brush with the remaining melted butter and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30-35 minutes until lightly golden. Combine the icing sugar and cinnamon and dust the strudel. Serve hot with custard or whipped cream.
2. Quarter and core the apples and cut into small dice, put them in a bowl and add the breadcrumbs, sugar, lemon rind, pine nuts, cinnamon and the raisins and their juices. Stir well.
3. Lay 2 sheets of the pastry on the work surface next to each other and overlapping by about 2.5 cm (1 inch) to form a larger sheet of pastry. Brush with melted butter and then top with the remaining pastry, brushing each time with the butter.
4. Spread the apple mixture over the pastry, leaving a 5 cm (2 inch) border. Fold the long sides over the filling. Brush with butter and roll up from a short side to form a Swiss roll.
5. Transfer to a baking sheet, brush with the remaining melted butter and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30-35 minutes until lightly golden. Combine the icing sugar and cinnamon and dust the strudel. Serve hot with custard or whipped cream.
Chef
