Apple and Mincemeat Strudel

Name: Apple and Mincemeat Strudel
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 tbsp caster sugar; juice of ½ lemon; 2 large apples; 450 g/ 1 lb mincemeat crème anglaise, to serve; 4 sheets of filo pastry; 85 g/ 3 oz butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

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

Ingredients

2 large apples
juice of ½ lemon
2 tbsp caster sugar
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Europe
United Kingdom
Dessert

Method

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