Apple, Pine Nut And Muscatel Strudel Recipe


Cooking Time30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main Ingredient


 Filo pastry sheet12
 Unsalted butter/Custard/cream2 1⁄2 Ounce, melted (To Serve Filling, 65 Gram)
 Muscadelle raisins3 1⁄2 Ounce (100 Gram)
 Brandy2 Tablespoon
 Dessert apples1 1⁄2 Pound (750 Gram)
 Fresh white breadcrumbs3 Ounce (75 Gram)
 Soft light brown sugar2 Ounce (50 Gram)
 Grated lemon rind1
 Pine nuts2 Ounce, toasted (50 Gram)
 Icing sugar2 Tablespoon
 Ground cinnamon1 Teaspoon


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.