INGREDIENTS

INSTRUCTIONS

Try to get about 6 layers of filo per dessert - too little and there won't
be enough to cover the fruit; too many layers and the inner ones won't cook
crisply through.
Preheat the oven to 200-225C/400-425F/gas 6-7. Peel and core the apples,
placing them in water with the squeezed lemon halves to avoid
discolouration. Drain the apples well and chop.
Put the lemon juice, apples, spices, sugar, orange zest and sultanas into a
large pan. Cook on a low heat, stirring frequently. The resulting mix
should be quite stiff with some chunks of apple visible - not a sloppy
puree. Take care as bramley apples pulp easily if over-cooked.
Cool the fruit for about 5-8 minutes. Butter each of the filo pastry
leaves, placing one on top of another in layers on a baking tray. Fill with
apple mixture in a line down the centre of the pastry. Fold the filo leaves
over the top of the fruit an create a log of pastry, tucking the ends in to
form a seal. Butter the outside surface generously. Don't prepare this more
than 15 minutes before you want to cook it as it will go mushy.
Put the strudel into the oven and cook for about 5-6 minutes until browned
in places. Dust the hot strudel with icing sugar and cut into sections to
be served with cream.
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Converted by MM_Buster v2.0l.

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