Name: Apple Strudel
Yield: Serves Eight to Ten
Ingredients: icing (confectioners’) sugar, for dredging; finely grated rind of 1 lemon; 1 kg/2¼ lb apples, cored, peeled and sliced; cream, to serve; 115 g/4 oz/2 cups fresh breadcrumbs; 50 g/2 oz/4 tbsp unsalted (sweet) butter, melted; 500 g/1¼ lb packet large sheets of filo pastry, thawed if frozen; 150 g/5 oz/¾ cup sugar; 115 g/4 oz/½ cup unsalted (sweet) butter, melted; 5 ml/1 tsp cinnamon; 75 g/3 oz/generous ½ cup raisins

Preparation info

Serves
Eight to Ten

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This famous fruit-filled strudel is a classic a Shkenazic dish, and so rewarding when made at home rather than bought. Don’t be put off if time is tight: just use ready-made pastry.

Ingredients

500 g/1¼ lb packet large sheets of filo pastry, thawed if frozen
115 g/4</

Method

Preheat the oven to 180°C/350°F/Gas 4. For the filling, place the sliced apples in a bowl. Stir in the breadcrumbs, butter, sugar, cinnamon, raisins and grated lemon rind.
Lay 1 or 2 sheets of pastry on a floured surface and brush them with melted butt

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Apple Strudel

Ingredients

Method

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