I have always loved apple strudel, making and eating it. I remember making this apple strudel for my late, great nana – who Miss 10 is named after – and I recall her saying to me her to just give me a slice to take home, rather than the whole thing, as she would just eat the lot. Despite her protestations I gave her the entire thing, she ate the entire strudel – presumably over a few nights – and told me later that she thought it was ‘bloody beautiful.’ That made me happy.
Making this strudel will make you happy too – it is so simple to make and uses easy to come by ingredients. Don’t tell anyone but if time is short you can even use good quality canned apples.
I added some Marsala wine, a fortified, sticky wine, to the pan as the apples were cooking and it added a lovely taste but if you don’t have any feel free to replace with water.
I had a bowl full of lovely apples I bought for Misses 8 and 10 to eat during the current school holidays in Australia. Of course, no-one touched fruit #typical so I decided to use some of them as the filling for my strudel.
Make sure you buy the chilled, no frozen, filo pastry for this recipe. It is easier to handle and less fraught with anger – trust me on this.
Have a damp tea towel on hand as you prepare the strudel – place it over the pastry sheets to stop them drying out.
Serve with custard, cream, ice cream or all of the above – I won’t tell 😉
4 small apples, peeled, cored and cut into chunks
tablespoon brown sugar
4 tablespoons Marsala wine, optional – or equal amount water
50 grams of butter
100-ish grams melted, cooled butter
generous sprinkle of cinnamon
1 packet filo pastry [the sort you get in the chilled, not frozen, section of the supermarket]
cinnamon sugar to top strudel with – mix one teaspoon cinnamon with two tablespoons caster sugar and stir.
LET’S GET TO IT:
Preheat oven to 170C, grease a large baking sheet.
Melt the chunk of butter in a medium saucepan over a low heat and add the apples, brown sugar, cinnamon and Marsala or water and stir. You want the apples to be stewed but not soggy – test after five or so minutes to ensure they are getting soft rather than soggy.
When cooked allow to cool.
Place two sheets of pastry on bench and use a pastry brush and brush with the melted butter. Add two more lots of two sheets then pile the apple in a line along the short side of the pastry. Roll up, fold under both ends and brush with butter. Sprinkle with cinnamon sugar and bake for 25 minutes / until golden.
Serve warm or at room temperature.