| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Dessert apples |
|
|
Juice and zest of 1 lemon |
| 8 |
oz |
Stilton |
| 2 |
oz |
Roughly chopped walnuts |
| 10 |
|
Sprigs fresh thyme |
|
|
Freshly grated nutmeg |
|
|
Black pepper |
| 10 |
|
Leaves of filo pastry |
| 4 |
oz |
Butter; melted |
| 4 |
oz |
Dry breadcrumbs |
INSTRUCTIONS
Preheat the oven to 180C/gas 4.
Peel, core and chop the apples into small, even-sized pieces. Place
in a bowl and sprinkle with the lemon juice. Add the zest, and
crumble in the stilton. Next add the walnuts and seasoning. Mix well.
Lay a damp tea towel on the work surface and place two leaves of filo
pastry on it (keep the rest of your pastry rolled in another damp
towel to stop it drying out). Brush with a little melted butter and
sprinkle on a few breadcrumbs. Place another two leaves on top and
repeat the process. Continue layering until all the pastry is used
up, reserving a little butter and some breadcrumbs to finish.
Spread the apple mixture lengthways over two-thirds of the pastry,
leaving a strip uncovered. Tuck the outside edges in and, using the
tea towel, roll up the strudel into a large sausage.
Transfer to a 12 x 12 inch baking sheet. Brush the top with the
remaining butter and sprinkle over the last of the crumbs. Bake for
30-35 minutes.
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