Fruit and Raisin Pastry Roulade
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
6
- For the filling
- 26 ozs cooking Apple (peeled cored and diced)
- 1 unwaxed lemon (finely grated zest and juice)
- ¼ cup caster sugar
- 1 tsp ground cinnamon
- 0.333 cup raisins
- ½ cup Pine nuts
- 1 ½ cups fresh, white breadcrumbs
- 2 Tbsps melted butter
- For the pastry
- flour
- 6 sheets phyllo pastry
- ½ cup butter (scant)
- To serve
- powdered sugar
- Whipped cream
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
2.
For the filling: mix together all the ingredients until well mixed.
3.
For the pastry: place 1 sheet of filo on a lightly floured surface and brush with melted butter. Place another sheet of pastry on top and brush with butter. Repeat with the remaining filo sheets and butter, reserving some butter to brush the finished strudel.
4.
Spoon the filling into the centre leaving a 2.5cm|1" margin all round.
5.
Fold in the 2 shorter sides, then roll up from one long side, like a Swiss roll. Place on the baking tray, seam side down. Brush with the remaining melted butter.
6.
Bake for 30-35 minutes until the pastry is crisp and golden.
7.
Sift a little icing sugar over the top and serve warm or cold with whipped cream.
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