Apple Strudel

Name: Apple Strudel
Yield: Serves Four to Six
Ingredients: flour for rolling; 50–75 g/2–3 oz butter, melted; 225 g/8 oz strudel pastry, rolled and pulled to about 60 by 30 cm/24 by 12 inches; icing sugar whipped cream; 3 tablespoons crushed digestive biscuits or browned dried breadcrumbs; 3 tablespoons crushed digestive biscuits or browned dried breadcrumbs; 1 tablespoon each currants, sultanas and raisins; 1 tablespoon each currants, sultanas and raisins; 1 kg/2 lb cooking apples; little oil; finely grated rind and juice of 1 small lemon; 1 teaspoon ground cinnamon; 1 tablespoon brown sugar; 1 tablespoon each currants, sultanas and raisins

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

225 g/8 oz strudel pastry, rolled and pulled to about 60 by 30 cm/24 by 12 inches
flour for rolling

Dessert
Vegetarian

Method

Mix all the filling ingredients together. Flour a large piece of sheeting or a tea towel and lay the rolled-out pastry on this. Brush it all over with melted butter and add about a tablespoon of melted butter to the filling ingredients too. Mix well and spread the filling all over the buttered strudel paste. Using the tea towel or cloth to help, roll the strudel up keeping as close a roll as yo