Time to go back to my old mission of Following the French Chefs, A flick through my Michel Roux pastry book –> apple strudel is chosen. It’s a classic and I have never made it before ….here I can’t type much more right now as I find it hard to type and eat a mouthwatering hot apple strudel at the same time. Hope you try and enjoy this recipe.
INGREDIENTS: (serves 6)
- 1 sheet of filo, (55x20cm) – Michele Roux makes his own filo of course, I used shop bought ones.
- 100g raisins
- 4 apples (preferably breaburn or cox’s)
- juice of 1 lemon
- 60g caster sugar
- 1 tsp ground cinnamon
- 30g icing sugar
- whipped cream to serve
- Blanch the raisins in boiling water for 2 mins, drain and refresh in cold water, then drain well.
- Peel, halve and core the apples, then cut each half into 2mm thick slices. Place in a bowl with lemon juice, cinnamon , caster sugar and blanched raisins. Mix gently, cover with cling film and leave to stand for 10 mins.
- Preheat the oven to 180C. Lay filo on a tea towel with short edges facing you. Spread the filling evenly over the whole surface. Starting from the edge closest to you and using tea towel to help, roll the filo into a sausage shape, enclosing the filling and applying light pressure as you go.
- Carefully lift the rolled apple strudel on to a baking sheet and bake for 30 mins until golden and crisp. Using a large palette knife, slide the warm strudel on to a wire rack.
- Dust liberally with icing sugar and place on a serving platter.
- At the table, use a very sharp serrated knife to cut it slightly on the bias into 2.5 c thick slices. serve with whipped cream if you wish.
Thanks for looking and come back soon!