Traditional apple strudel
Bigger Bolder Baking with Gemma Stafford · 8 min video
Read about apples in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- golden raisins
- rum
Pour rum over the golden raisins, cover lightly with cling wrap and microwave on high about 20 to 30 seconds; leave to plump.
- Granny Smith apples
Peel the Granny Smith apples and chop into about half-inch cubes.
- breadcrumbs
- sugar
- cinnamon
- salt
- 1 tbsp lemon juice
- melted butter
- filo pastry
In a bowl, combine the apples with breadcrumbs, a little sugar, cinnamon, a pinch of salt, about 1 tbsp lemon juice, melted butter and the plumped raisins; mix until coated.
Making the filling
- sugar
Keep the filo under a clean damp tea towel. Lay two small sheets side by side, overlapping, brush gently with melted butter and sprinkle with a little sugar.
Working with bought filo
Repeat to six layers, leaving the last layer unbuttered and unsugared.
Layering with butter and sugar
Spread the filling along the bottom with about a two-inch lip, fold in the sides and roll up to seal.
Filling and rolling up
Move to a baking tray seam side down, brush generously with the remaining butter and sprinkle with the last sugar.
Bake at 350 F / 180 C for a full hour until golden brown, flaky and the apples are soft.