100
Ingredients
225 g (8 oz) self-raising flour
3 ml (
1
/
2
tsp) salt
100 g (4 oz) shredded suet
105 ml (7 tbsp) cold water
Suetcrust pastry
1. Mix together flour, salt and suet.
2. Add water and mix to a soft dough. Knead lightly until
smooth.
Ingredients
600 g (1 lb 5 oz) dessert
apples such as Granny
Smithʼs, cored, peeled and
roughly chopped
juice of
1
/
2
lemon
50 g (2 oz) golden caster
sugar
50 g (2 oz) walnuts, roughly
chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
6 sheets filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Apple strudel Serves 4
Dish: baking sheet (round)
Oven accessory: glass turntable + metal tray
1. Preheat the oven on CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds
and mix together.
4. Take three sheets of filo pastry and brush with melted
butter. Place each one with the shortest edge towards you.
Overlap the 2
nd
sheet onto the 1st sheet by 5-6 cms along
the long edge and repeat with the 3
rd
sheet overlapping the
second.
5. Place three more sheets of filo on top, in the same way as
in step 4.
6. Spread the apple filling along the front edge of the filo
pastry just 2.5cms from the edge and 2.5cms from each
side.
7. Fold the sides in over the filling and brush with butter. Roll
up from the long front edge buttering the final long edge to
seal the strudel.
8. Place on baking sheet, seam-side down. Brush with melted
butter.
9. Cook on CONVECTION 180°C for 30-35 mins.
10. Dust with icing sugar to serve.
