Apple strudel

Name: Apple strudel
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Ingredients: 90 g Butter, melted; 50 g Breadcrumbs; 5 Apples, Bramley or sharp eating apples, peeled, cored and thinly sliced; 60 g Raisins; 70 g Soft brown sugar; 3 g Ground cinnamon; 0.5 Lemons, zest and juice; 270 g Filo pastry, 6–8 sheets; 10 g Icing sugar, for dusting; 500 ml Custard

Paper-thin layers of crisp pastry rolled round apples, raisins, cinnamon and buttery crumbs, the pride of German and Austrian coffee houses. Dust with icing sugar and serve warm with custard.

Ingredients

90 g Butter, melted
50 g Breadcrumbs
5 Apples, Bramley or sharp eating apples, peeled, cored and thinly sliced
60 g Raisins
70 g Soft brown sugar
3 g Ground cinnamon
0.5 Lemons, zest and juice
270 g Filo pastry, 6–8 sheets
10 g Icing sugar, for dusting
500 ml Custard

Method

Heat the oven to 200°C (180°C fan). Fry the breadcrumbs in 20g of the butter until golden, then cool.
Toss the apples with the raisins, sugar, cinnamon, lemon zest and juice.
Lay a sheet of filo on a large piece of baking paper, brush with melted butter and lay another on top, overlapping slightly. Repeat until all the sheets are used.
Scatter the crumbs over the pastry, leaving a border, then pile the apples along one long edge. Fold in the short ends and, using the paper to help, roll it up firmly. Lift onto a lined tray seam-side down and brush with the rest of the butter.
Bake until crisp and deep golden.
Cool for 10 minutes, dust with icing sugar and cut into thick slices. Serve warm with custard.