Crisp layers of fine pastry, sweet (but never too sweet) and the apples soft, but with a hint of crispiness. It's super-easy, too!
- 4 cups day-old unfilled double sponge cake, broken up
- ½ cup raw sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 8 Jazz apples
- ½ cup caster sugar
- 2 tsp vanilla extract
- 2 Tbsp plain flour
- 12 filo pastry sheets
- 125 g unsalted butter, melted
- ½ bunch mint
- 8 fresh strawberries, diced
- 2 Tbsp icing sugar, plus extra to dust
- double cream to serve
- Preheat oven to 200°C fanforced (220°C conventional). Put cake, raw sugar and spices in bowl of a food processor and pulse until crumbs form.
- Peel 5 apples, then core and cut into wedges. Toss with caster sugar, vanilla and flour in a large bowl. Brush a sheet of pastry with butter, then place a second sheet on top. Repeat with a third sheet, then scatter with ¼ cup of the cake crumbs. Repeat layering with remaining pastry sheets and remaining cake crumbs.
- Arrange apple pieces in a line along the closest long edge to cover 1 /3 of the pastry. Fold in the sides, then roll up. Brush with remaining butter and arrange on a lined oven tray. Bake for 30-35 minutes, until the pastry is golden and crisp.
- Meanwhile, peel and dice the remaining apples, then toss with the mint, strawberries and icing sugar in a large bowl. Dust strudel with icing sugar. Serve sliced with the apple salsa and double cream.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||21.4 g|
|Total carbohydrates||200.2 g|
|- Sugars||116.9 g|
|Dietary fibre||7.0 g|