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This recipe gives the traditional apple strudel a twist, with the distinctive almond flavour of marzipan
Ingredients
400g pack filo pastry
125g (4oz) butter, melted
Icing sugar, for sprinkling
For the filling:
1kg (2lb) cooking apples, peeled, cored and finely diced
175g (6oz) mixed dried fruit
60g (2oz) brown sugar
2tsp ground cinnamon
60g (2oz) fresh white breadcrumbs
100g (3½ oz) marzipan, crumbled
1 lemon, zested rind and4 tbsp juice
Heavy baking sheet
WEIGHT CONVERTER
grams
to
cups
Method
Mix the ingredients for the filling together in a bowl. Set the oven to fairly hot, 200°C (400°F, gas mark 6).
Divide the pastry into four piles of six sheets.
Take one pile of sheets and butter each sheet, piling them on top of each other again. Spoon a quarter of the filling along the longer edge of the buttered pastry. Roll it up tightly.
Put onto a heavy baking sheet and slash the top at 2.5cm (1in) intervals. Brush with melted butter. Make three more strudel rolls.
Bake for about 30 mins until golden brown. Transfer to a wire rack, sprinkling with icing sugar while still warm. Leave to cool a little. Serve with cream if you like.
Top Tip for making Apple and marzipan strudel
Keep your piles of pastry covered with a damp tea-towel to prevent them drying out and becoming fragile.
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