This is another recipe adapted from the wonderful Kosher Camembert. I was so excited when I came across this recipe, not least because Mat LOVES strudel but because there was something different about this recipe and it was exciting! I’ve made apple strudel before and I didn’t really think there was much else you could do to it – until I found this recipe of course. You see in this recipe, the juices from the apples are boiled down into a caramel sauce rich with cinnamon and zingy from the lemon juice, its quite divine and like a party in your mouth.
Adapted from Kosher Camembert
Ingredients: Serves 6
250g fresh (or frozen and thawed) fillo pastry
5 large apples – a mix of Bramley’s and eating apples works best
3 Tablespoons lemon juice
1 Cup sugar (I used light muscovado)
1 Tablespoon flour
2 Tablespoons ground cinnamon
non dairy milk for glazing
rapeseed or sunflower oil
Preheat the oven to 425º F/220ºc then prepare the apples.
Peel and core the apples and cut them into ~1/2 – 3/4 inch chunks
Add the apples to a big bowl and toss with the lemon juice. Sprinkle over the flour, sugar, and cinnamon and mix well.
Unwrap the fillo pastry and unravel, have a damp (not wet!) clean cloth ready to cover the fillo as it will dry and become unusable otherwise. Lay a sheet at a time on a work surface and brush all over with oil then place a second sheet on top, oil and repeat until all the pastry is used up. If you like you can mix in a dash of cinnamon to your oil for extra flavour in the pastry. Be sure to keep the fillo waiting to be used covered whilst you oil each sheet.
Use a slotted spoon to transfer the apples to the pastry in a line a few inches from the long edge. Spread the apples evenly end to end. Try not to get too much liquid onto the pastry – save this liquid in the bowl for later. Take the edge of the pastry and stretch it over the apples. Gently roll the apple filled pastry over onto the rest of the pastry until all the pastry is around the filling. Seal together the ends and place seam side down onto a baking sheet.
Brush the strudel with milk. Using a sharp knife, make a few diagonal slices in the dough.
Bake the strudel for about 20-25 minutes until golden brown and shiny. Cool for about 10 minutes before eating.
Meanwhile in a small saucepan, bring the lemon juice – sugar – cinnamon mixture to a boil. It will thicken into a loose caramel.
Once the strudel has cooled, serve slices dusted with confectioners sugar and a side of cinnamon caramel sauce, with hot custard or chilled cream. Delicious.