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Name: Spiced Apple Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 sm Cinnamon; 110 g Caster sugar; Juice of 1 lemon; 80 g Unsalted butter melted; Icing sugar and whipping cream; 50 g Sultanas; 1 lg pk fresh phyllo (strudel); 2 Cloves; Zest of 1 orange

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INGREDIENTS

1 sm Cinnamon
110 g Caster sugar
Juice of 1 lemon
80 g Unsalted butter ; melted
Icing sugar and whipping cream
50 g Sultanas
1 lg pk fresh phyllo ; (strudel)
2 Cloves
Zest of 1 orange

INSTRUCTIONS

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.

NOTES

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Spiced Apple Strudel

1 sm Cinnamon
110 g Caster sugar
 Juice of 1 lemon
80 g Unsalted butter melted
 Icing sugar and whipping cream
50 g Sultanas
1 lg pk fresh phyllo (strudel)
2 Cloves
 Zest of 1 orange

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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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 1

Calories: 1212
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1212

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