Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 16 sheets filo pastry

  3. 60g butter, melted

  4. 2 tbs flaked almonds

  5. Apple filling

  6. 20g butter

  7. 4 granny smith apples, peeled, cored, thinly sliced

  8. 1/2 cup (90g) sultanas

  9. 1 tsp ground cinnamon

  10. 1/4 tsp ground cloves

  11. 1 tbs brown sugar

  12. 250g cream cheese, at room temperature

  13. 1/4 cup (55g) caster sugar

  14. 1 tsp finely grated lemon rind

  15. Butterscotch sauce

  16. 1/3 cup (70g) brown sugar

  17. 50g butter

  18. 1/4 cup (60ml) cream

  19. Ice-cream or thick cream, to serve

Instructions Jump to Ingredients ↑

  1. To make the apple filling, melt butter in a frying pan over high heat. Add apple, sultanas, cinnamon, cloves and brown sugar and cook, tossing occasionally, for 5 minutes or until apple is tender. Remove from heat and set aside to cool.

  2. Preheat oven to 180°C. Use an electric mixer to beat cream cheese, caster sugar and lemon rind until well combined.

  3. Line an oven tray with baking paper. Place filo on a work surface. Cover with a clean, damp tea towel to prevent it from drying out. Brush a sheet with a little butter. Top with a second sheet. Fold in half. Top with one-eighth of apple mixture and cream cheese mixture. Fold in sides and roll to enclose filling. Brush with extra butter and sprinkle with a little of the flaked almonds. Place on tray. Repeat with remaining filo, butter, apple mixture, cream cheese mixture and almonds.

  4. Bake for 20 minutes or until golden and cooked through. Remove from oven and set aside to cool slightly.

  5. To make butterscotch sauce, combine sugar, butter and cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and sugar dissolves.

  6. Place strudels on serving plates. Drizzle with sauce and serve with cream.


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