Name: Quick apple and pecan strudel with cinnamon
Total time: 45 min
Yield: 1
Ingredients: 4-5 small sweet eating apples; ½ lemon juice of; 80 g butter; 4 sheets filo pastry; 150 g pecan nuts chopped; ground cinnamon; 150 g dark muscovado sugar; 60 g caster sugar; 1 handful dried cranberries; good-quality vanilla ice cream to serve

Quick apple and pecan strudel with cinnamon

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Total Time:
45 minutes

Quick and delicious nutty apple strudel with cranberries - a winter favorite!

Ingredients:

4-5 small sweet eating apples
½ lemon juice of
80 g butter
4 sheets filo pastry
150 g pecan nuts chopped
ground cinnamon
150 g dark muscovado sugar
60 g caster sugar
1 handful dried cranberries
good-quality vanilla ice cream to serve

Instructions:

1. Preheat the oven to 180°C/350°F/gas 4. Peel and thinly slice the apples, and soak them in cold water with a splash of lemon juice to prevent browning. Melt butter in a saucepan over low heat. Cut the filo pastry into 30 x 50cm sheets. Combine pecans, cinnamon, and dark muscovado sugar. Place first filo sheet on a clean tea towel, brush with butter, and sprinkle with a third of the pecan mixture. Repeat layering with two more sheets of filo, butter, and pecan mixture. Spread the drained apples, cranberries, and caster sugar along one edge of the top sheet. Roll up the pastry like a Swiss roll, starting from the apple-covered edge to the opposite edge moistened with water. Transfer the strudel to a baking tray, and bake for about 20 minutes until golden. Serve with vanilla ice cream. For a twist, add ground ginger and cloves to the filling.

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