Apple Strudel with Phyllo Dough
Ingredients
- Ingredients
- 4 Apple (such as Braeburn)
- ½ lemon
- 50 grams White bread crumbs
- 2 Tbsps sugar
- ½ tsp cinnamon
- 40 grams Rum raisin
- 2 leaves Phyllo dough (about 30 x 30 cm) (approximately 12 x 12 inches)
- Pastry flour (for dusting)
- melted butter (for brushing)
- To serve
- powdered sugar
- Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Peel the apples, quarter, core and cut into small pieces. Squeeze the lemon over the apples and toss with the lemon juice. Add the breadcrumbs, sugar, cinnamon and rum raisins.
Dust a tea towel with flour.
Arrange the filo dough on the tea towel, brush with butter and shape into a 30 x 50 cm (approximately 12 x 20 inch) rectangle, slightly overlapping the pieces. Spread the filling over the filo dough, leaving a 5 cm (approximately 1 1/2 inch) border around the edges. Roll up from 1 long side, tucking in the edges.
Grease a roasting pan or baking tray with butter and place the strudel, seam-side down, in the pan. Brush with the remaining melted butter and bake for about 30 minutes, until golden brown.
Cut into pieces, dust with powdered sugar and serve with whipped cream.
