This week’s recipe: Apple and Walnut Strudel
Why Apple and Walnut Strudel?
Originating in Austria or Germany, strudel is best described as a generous mound of succulent fruit fillings wrapped in delicious light and flaky pastry.
Strudels are very easy to make, and are delicious. The combination of the crisp, light savory pastry (filo pastry contains no sugar) with a filling of warm apples cooked with cinnamon, vanilla, spices and sugar is perfect, even better with vanilla ice cream!
6 apples, peeled and diced
1 cup walnuts
1 tablespoon cinnamon
1 teaspoon vanilla essence
3 tablespoons caster sugar
2 tablespoons water
8 sheets filo pastry
2-3 tablespoons breadcrumbs or ground almonds
2-3 tablespoons melted butter
Preheat oven to 180 degrees Celsius.
Place sugar, water, vanilla and spices in a saucepan and bring to the boil. Add the apples and cook on a medium heat stirring occasionally. Add the walnuts and continue to cook for a further 5 minutes, or until soft. Place the apple mixture in a shallow bowl and allow to cool slightly.
On a large clean surface, layer the filo sheets, brushing between each sheet and sprinkle with a few breadcrumbs. Form a large square by placing the second sheet halfway down the first sheet. Alternate layers by brushing with butter and sprinkling with breadcrumbs.
Place the cooled apple mix along one edge of the filo pastry leaving 2 cms spare. Roll the pastry starting at the apple filling end. Continue to roll until you come towards the end of the filo pastry square. Brush the edge with melted butter and finish rolling. Roll the strudel until the seam is on the bottom and place on a buttered baking tray.
Bake in oven for 10-15 minutes, or until the top is golden brown. Allow to cool and slice with a serrated knife. Serve with a sprinkle of icing sugar and vanilla ice cream.