• 16servings
  • 240calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, P
MineralsCopper, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 400g pack filo pastry

  2. 125g (4oz) butter, melted

  3. Icing sugar, for sprinkling

  4. 1kg (2lb) cooking apples, peeled, cored and finely diced

  5. 175g (6oz) mixed dried fruit

  6. 60g (2oz) brown sugar

  7. 2tsp ground cinnamon

  8. 60g (2oz) fresh white breadcrumbs

  9. 100g (3 1/2 oz) marzipan, crumbled

  10. 1 lemon, zested rind and 4 tbsp juice

  11. Heavy baking sheet

Instructions Jump to Ingredients ↑

  1. Mix the ingredients for the filling together in a bowl. Set the oven to fairly hot, 200°C (400°F, gas mark 6).

  2. Divide the pastry into four piles of six sheets.

  3. Take one pile of sheets and butter each sheet, piling them on top of each other again. Spoon a quarter of the filling along the longer edge of the buttered pastry. Roll it up tightly.

  4. Put onto a heavy baking sheet and slash the top at 2.5cm (1in) intervals. Brush with melted butter. Make three more strudel rolls.

  5. Bake for about 30 mins until golden brown. Transfer to a wire rack, sprinkling with icing sugar while still warm. Leave to cool a little. Serve with cream if you like.


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