You will find this famous national dish in every cake shop and cafe in Austria and Germany, not to mention Soho. Don’t be frightened by the filo pastry, it is quite easy to manage as long as you keep it moist. I prefer to use Bramley apples for strudel.
In a mixing bowl, combine apples, caster sugar, cinnamon, sultanas, walnuts and lemon rind. Keep the filo pastry covered with a damp cloth to prevent it drying out. Lay a sheet of filo pastry on a damp cloth, brush with melted butter and cover with a thin layer of breadcrumbs. Put another sheet of filo pastry on top and repeat the process. Arrange a
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