Apple and Mincemeat Strudel

This strudel combines mincemeat with tart apple slices to cut the sweetness. Bramleys are perfect in it.


  • 2 large apples
  • juice of ½ lemon
  • 2 tbsp caster sugar
  • 85 g/ 3 oz butter
  • 4 sheets of filo pastry
  • 450 g/ 1 lb mincemeat crème anglaise, to serve


Preheat the oven to 180°C/350°F/gas 4. Core, peel and slice the apples and turn them in a bowl with the lemon juice and caster sugar.

Melt the butter and brush this on the sheets of filo. Arrange them on a Swiss roll tin, overlapping to cover it.

Mix the mincemeat with the apple slices and spoon in a central mound over the pastry. Roll up and wrap the pastry sheets to make a neat roll and tuck the ends under. Brush with the remaining butter and bake for 25 minutes. Serve with crème anglaise.