September 21, 2011

Apple Strudel

By In Recipes
With seemingly every other rural house having a ‘help yourself to the windfall’s’ box outside I’m guessing apple recipes are the way to go at the moment. This recipe, Apple Strudel with Cream, which I rather successfully re-created, is from that excellent book Grillhouse: Gastropub at Home.

I adore this book. The recipes are just the type of food I love eating and love making at home. Or rather attempting to make at home as my skills are a tad lacking to be honest. The photographs too are just perfect in setting the mood and feel for the book – and great inspiration for me in terms of styling, light and atmosphere.

Recipe Apple Strudel aka Filo Pastry Tart

Apple Strudel aka Filo Pastry Tart

Apple Strudel
Apples and raisins with the delightful crunch of filo pastry
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 50g raisins
  2. 60ml brandy
  3. 500g or so of cooking apples, peeled, cored, sliced
  4. 1 tsp grated lemon zest
  5. 2 tbsp lemon juice
  6. 40g breadcrumbs
  7. 95g soft brown sugar
  8. 1 tsp ground cinnamon
  9. 10 sheets filo pastry
  10. 150g unsalted butter
  11. 60g icing sugar
  12. thick cream to serve
Instructions
  1. Soak the raisins in the brandy for an hour or so. Drain well (discard or drink the liquid) and combine raisins with the apple, lemon zest and juice.
  2. In a seperate bowl combine breadcrumbs, brown sugar and cinnamon.
  3. Lay out a sheet of filo. Brush all over with melted butter. Top with another sheet of filo and repeat with butter/pastry until all are stacked on top of each other. Brush the top sheet with butter.
  4. Set oven to 180C/350F/G4.
  5. Sprinkle the breadcrumb mixture evenly over the filo leaving a 5cm border around the edge. Spoon the apple mixture in a neat even line along one long edge of the pastry. Roll up the filo, tucking in the ends, to make a log.
  6. Place, seam side down, on baking paper lined oven tray. Brush liberally with melted butter and then sift the icing sugar evenly over the top. Baked for 45 minutes until golden and firm.
  7. Serve warm or at room temperature with cream.
Adapted from Grillhouse - gastropub at home
Adapted from Grillhouse - gastropub at home
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Recipe Apple Strudel aka Filo Pastry Tart

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2 Comments
  1. Jeanne @ CookSister! October 8, 2011

    Mmmm…. as I said before I am in love with these pics. Such awesome detail and subtle lighting – I can almost taste the snap of that pastry on my tongue! I also want a piece of slate – harrumph!

    Reply
  2. Andrew October 9, 2011

    Was rather tasty I have to admit. The light is all natural, coming from the right. There was probably a little reflector on the left.

    Reply

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