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Amaretto-spiked apple strudel
Amaretto-spiked apple strudel
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in our unique almond-infused take on the classic apple pastry from northeast Italy.
Ingredients:
  • 120g unsalted butter
  • 1.1kg Granny Smith apples, peeled, cored, quartered, thinly sliced
  • 100g (1/2 cup) caster sugar
  • 20.00 ml amaretto liqueur
  • 21.00 gm lemon juice
  • 2 tsp finely grated lemon rind
  • 2.50 gm ground cinnamon
  • 55g (1/2 cup) almond meal
  • 8 sheets filo pastry
  • Icing sugar, to serve
  • Double cream (optional), to serve
Instructions:
  • In a large frying pan over medium heat, melt 20g of butter until it sizzles. Toss in the apple, then sprinkle in the sugar, amaretto, lemon juice and rind, and cinnamon. Cover and simmer for 2 minutes, then uncover and continue cooking for 4 more minutes until the apples start to soften. Drain the mixture in a colander and let cool for 20-30 minutes.
  • Preheat oven to 180°C. Melt the remaining butter until smooth. Lightly brush a baking tray with the melted butter. Transfer the drained apple mixture to a bowl, then gently mix in 2 tablespoons of almond meal.
  • Layer 1 filo sheet with melted butter and sprinkle with 2 teaspoons almond meal. Add another filo sheet, brush with butter, and sprinkle with almond meal. Repeat with remaining filo sheets and almond meal. Spread the apple mixture on one side, leaving a 6cm-wide border at the ends. Fold in the ends, roll up tightly, and place seam-side down on a prepared tray. Brush with the remaining butter.
  • Bake until golden for 25-30 minutes, then sprinkle with icing sugar and enjoy with cream.

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