Baked apple and cinnamon are two of my favourite things, so when Laverne made an Apple Strudel for dessert when we were there the other night I was inspired to come up with my own recipe. It’s not perfect yet, but I am tweaking it slightly each time I make it.
- 8 small or 6 large apples, slices into small cubes (I leave the skin on)
- 3/4 cup raisins
- 100 walnuts, chopped
- 100 ml sugar or xylitol
- 2 tsps cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- zest of one large lemon
- 1/2 tsp vanilla
- 60 ml rum
- 8 sheets of phyllo pastry
- Butter to coat the top of the strudels
Add all ingredients up to the rum to a pot and cook over medium heat until fruit is soft and cooked through (Phyllo pastry cooks very quickly and the strudels will not be in the oven long. As a result, I find it is better to cook your apple mixture first to ensure your strudels aren’t crunchy). If mixture is still very wet once the apples are cooked, then scoop the fruit out, leaving the sauce behind. Reduce the sauce over high heat until thick and then add to the rest of the fruit mixture. Allow to cool before the next step.
Fold each sheet of phyllo pastry in half. Scoop 1/8th of the cooled mixture onto the pastry in a rectangle, about two centimetres from the bottom and each side of the sheet. Fold the edges over and tuck around the mixture. Keep on folding over until you have a well formed rectangle. Brush melted butter over each pastry.
Heat oven to 200º C and bake for about 15 minutes, until pastry is crispy but not too brown. Once they come out of the oven you can dust with icing sugar to make them look pretty. Serve with lots of whipped cream.