Apple Strudel

Ingredients

• 750g/1.7lbs cooking apples
• 1½ tsp ground cinnamon
• 1 lemon
• 100g/3.5oz caster sugar
• 75g/2.5oz raisins
• 95g/3.3oz butter
• 40g/1.5oz breadcrumbs
• 6 filo pastry sheets
• 50g/2oz icing sugar
• Devon Cream Company Clotted Cream to serve

Products used

Method

1. Preheat the oven to 190°C/375°F. Line a baking tray with baking parchment.
2. Peel, core and chop the apples.
3. Zest and juice the lemon.
4. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/0.75oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
5. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo pastry and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo pastry.
6. Pile the filling along the length of one side of the pastry, about 2-3cm/1″ from the edge and, using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
7. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Serve with a generous spoon of Devon Cream Company Clotted Cream.