Caramelized Apple And Walnut Strudel Recipe
Ingredients
| 100 g/4 oz golden granulated sugar, plus extra | ||
| Seeds scraped from 1 vanilla pod | ||
| 4 Granny Smith apples, peeled and diced | ||
| 25 g/1 oz each currants and sultanas | ||
| Ground allspice | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| 85 g/3 oz walnuts, chopped | ||
| 6 large sheets filo pastry | ||
| 50 g/2 oz butter, melted | ||
| 200 ml tub creme fraiche, to serve | ||
Directions
GETTING READY
1. Preheat the oven to 340 degree F or 160 degree C
2. Line 2 baking trays with baking paper.
MAKING
3. In a non stick skillet, combine 75 grams of sugar and vanilla.
4. Place the pan on a medium flame for 5 to 8 minutes until the sugar has caramelized.
5. When the sugar has melted and turned a rich bowl, add together the apples, currants, sultanas, allspice, nutmeg and walnuts, and sauté for 10 minutes or until the apple is tender.
6. Remove the apple mixture into a bowl and allow it to cool to room temperature.
7. In the mean while, arrange a sheet of filo pastry on prepared baking sheet.
8. Brush the pastry with melted butter and sprinkle 1 teaspoon of sugar over the pastry. Repeat the process forming 3 layers of pastry on over the other.
9. Repeat with the remaining sheets of filo on the second tray.
10. Divide the apple stuffing into 2 equal portions and spoon the mixture along the shorter edge of both pastry sheets.
11. Gently roll into 2 tight logs, tucking the ends as you roll.
12. Brush the logs with melted butter and generously sprinkle sugar over them
13. These logs can be made a day in advance and stored in the refrigerator.
FINALIZING
14. Bake the strudels for 25 minutes in the preheated oven until the pastry is a rich golden brown the sugar has caramelized.
15. Remove the trays from the oven and allow the strudels to cool slightly.
SERVING
16. Arrange the logs over a platter and slice at the table or
17. Slice each strudel diagonally into 6 slices.
18. Serve the strudel with custard sauce of Crème Fraiche if you like.
1. Preheat the oven to 340 degree F or 160 degree C
2. Line 2 baking trays with baking paper.
MAKING
3. In a non stick skillet, combine 75 grams of sugar and vanilla.
4. Place the pan on a medium flame for 5 to 8 minutes until the sugar has caramelized.
5. When the sugar has melted and turned a rich bowl, add together the apples, currants, sultanas, allspice, nutmeg and walnuts, and sauté for 10 minutes or until the apple is tender.
6. Remove the apple mixture into a bowl and allow it to cool to room temperature.
7. In the mean while, arrange a sheet of filo pastry on prepared baking sheet.
8. Brush the pastry with melted butter and sprinkle 1 teaspoon of sugar over the pastry. Repeat the process forming 3 layers of pastry on over the other.
9. Repeat with the remaining sheets of filo on the second tray.
10. Divide the apple stuffing into 2 equal portions and spoon the mixture along the shorter edge of both pastry sheets.
11. Gently roll into 2 tight logs, tucking the ends as you roll.
12. Brush the logs with melted butter and generously sprinkle sugar over them
13. These logs can be made a day in advance and stored in the refrigerator.
FINALIZING
14. Bake the strudels for 25 minutes in the preheated oven until the pastry is a rich golden brown the sugar has caramelized.
15. Remove the trays from the oven and allow the strudels to cool slightly.
SERVING
16. Arrange the logs over a platter and slice at the table or
17. Slice each strudel diagonally into 6 slices.
18. Serve the strudel with custard sauce of Crème Fraiche if you like.
Chef
