1/2 cup (35g) fresh breadcrumbs (made from day-old bread)
1/2 cup (60g) almond meal
1/4 cup (55g) caster sugar
1/2 cup (80g) sultanas
1/2 tsp ground cinnamon
6 sheets filo pastry
100g butter, melted
Icing sugar, to serve
whipped cream, to serve
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Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Combine the apple, lemon zest and lemon juice in a bowl. Add one-third of the breadcrumbs and half the almond meal. Stir to combine. Stir in the sugar, sultanas and cinnamon. Combine remaining breadcrumbs and remaining almond meal in a small bowl.
Step 2
Place filo pastry on a clean work surface. Cover with a damp tea towel. Brush 1 sheet of pastry with butter and sprinkle with a little breadcrumb mixture. Top with another sheet of pastry. Brush with butter. Sprinkle with a little more breadcrumb mixture. Repeat layering with remaining pastry, butter and breadcrumb mixture, finishing with pastry. Spoon apple mixture along 1 long side of the pastry stack, leaving a 3cm border on short sides. Fold short sides in and roll up the pastry to enclose filling.
Step 3
Place strudel, seam-side down, on lined tray. Brush with remaining butter. Bake for 40-45 mins or until golden. Set aside on a wire rack for 5 mins to cool.
Step 4
Dust the strudel with icing sugar. Slice and serve with whipped cream.
1/2 cup (35g) fresh breadcrumbs (made from day-old bread)
1/2 cup (60g) almond meal
1/4 cup (55g) caster sugar
1/2 cup (80g) sultanas
1/2 tsp ground cinnamon
6 sheets filo pastry
100g butter, melted
Icing sugar, to serve
whipped cream, to serve
Description
This sweet and tangy kanzi apple strudel recipe is the ultimate way to end your meal. If only all baking was this easy.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Combine the apple, lemon zest and lemon juice in a bowl. Add one-third of the breadcrumbs and half the almond meal. Stir to combine. Stir in the sugar, sultanas and cinnamon. Combine remaining breadcrumbs and remaining almond meal in a small bowl.
Step 2
Place filo pastry on a clean work surface. Cover with a damp tea towel. Brush 1 sheet of pastry with butter and sprinkle with a little breadcrumb mixture. Top with another sheet of pastry. Brush with butter. Sprinkle with a little more breadcrumb mixture. Repeat layering with remaining pastry, butter and breadcrumb mixture, finishing with pastry. Spoon apple mixture along 1 long side of the pastry stack, leaving a 3cm border on short sides. Fold short sides in and roll up the pastry to enclose filling.
Step 3
Place strudel, seam-side down, on lined tray. Brush with remaining butter. Bake for 40-45 mins or until golden. Set aside on a wire rack for 5 mins to cool.
Step 4
Dust the strudel with icing sugar. Slice and serve with whipped cream.
