Try to get about 6 layers of filo per dessert - too little and there wont be enough to cover the fruit; too many layers and the inner ones wont cook crisply through. Preheat the oven to 200-225C/400-425F/gas 6-7. Peel and core the apples, placing them in water with the squeezed lemon halves to avoid discolouration. Drain the apples well and chop. Put the lemon juice, apples, spices, sugar, orange zest and sultanas into a large pan. Cook on a low heat, stirring frequently. The resulting mix should be quite stiff with some chunks of apple visible - not a sloppy puree. Take care as bramley apples pulp easily if over-cooked. Cool the fruit for about 5-8 minutes. Butter each of the filo pastry leaves, placing one on top of another in layers on a baking tray. Fill with apple mixture in a line down the centre of the pastry. Fold the filo leaves over the top of the fruit an create a log of pastry, tucking the ends in to form a seal. Butter the outside surface generously. Dont prepare this more than 15 minutes before you want to cook it as it will go mushy. Put the strudel into the oven and cook for about 5-6 minutes until browned in places. Dust the hot strudel with icing sugar and cut into sections to be served with cream.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 1|
|Calories from Fat: 611 (50%)|
|Amt Per Serving||% DV|
|Total Fat 67.9g||91 %|
|Saturated Fat 41.9g||209 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 172mg||53 %|
|Sodium 49mg||2 %|
|Potassium 621.2mg||16 %|
|Total Carbohydrate 163.7g||48 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 156.3g|
|Protein 3.3g||5 %|
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Calories per serving: 1212
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