Spiced apple and hazelnut strudel
Preparation time: 15 minutes
Cooking time: 40 minutes
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.