Spiced apple and hazelnut strudel

Serves: 8
Preparation time: 15 minutes
Cooking time: 40 minutes

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6 sheets filo pastry

50g (2oz) butter, melted

25g (1oz) dried breadcrumbs

50g (2oz) hazelnuts, toasted and chopped

For the filling:

600g (1¼lb) Braeburn apples, peeled cored and chopped

1 tbsp fresh orange juice

75g (3oz) light muscovado sugar

50g (2oz) sultanas

1/4 tsp ground cinnamon

1/4 tsp all spice


1. Preheat the oven to 190°C/R5. Combine the filling ingredients and set to one side. Place a large sheet of baking paper on the work surface and place the sheets of filo on top, slightly overlapping to create a rectangle measuring around 30x40cm (12x16in). Brush with butter and scatter with the breadcrumbs and hazelnuts.

2. Spoon the apple filling down the centre of the prepared filo and roll the pastry around to completely encase. Bake for 30-40 minutes until golden and crisp. Slice and serve warm with clotted cream.

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