Apple Studel made with Filo Pastry

Apple strudel with a difference; this dessert contains rum soaked sultanas and is made with filo pastry.

Strictly for adults only because the nice fat sultanas are presoaked in rum.

Apple Strudel made with Filo pastry

Readers of this blog will know by now I don't really do baking. Why? Because I can't do it; I have no patience for measuring flour and stuff.

So for me, the easiest and 'cheats' option to buy a ready-made pastry. But anyone that takes on making their own filo pastry needs a medal!

Filo pastry is marvellous stuff and certainly makes everything so much easier.

There's no need to fuss about trying to make it look good, just wrap your pie in filo and throw some extra sheets on top and the jobs a good'un!

Of course, besides the pastry and filling, you also need a good pie dish.

To make Apple Strudel with Filo Pastry

Brush your pie dish with a little melted butter. Filo pastry tears easily and drys out very quickly so try to be quick.

Lay one square sheet of filo out and brush with the melted butter and lay it in the pie dish.

Repeat with another sheet - laying it the opposite way to the first sheet in the dish.

Making apple strudel

IMPORTANT! Keep two sheets of filo for the top of the pie.

Drain the liquid from your apples and sultanas and put them onto the pastry-lined pie dish.

Bring each side overhanging piece of the pastry towards the middle of the pie to cover the apple mixture - it won't cover the mixture completely this is why you've kept two sheets aside.

Apple strudel ready for the oven

Throw the other two sheets of pastry over the top, there's no need to fuss as long as they cover the mixture completely.

Brush the top with melted butter and dust with sugar.

Pop into your preheated oven (remember it must be preheated or the timings will be up the creek).

Bake on the middle shelf for 30 minutes before having a look to see if it's nice and golden brown.

Apple strudel pie out of the oven

Once it is, insert a sharp knife into one of the folds of pastry so it doesn't show and see if the filling is cooked and piping hot.

If not, pop it back in and check again in 5 to 10 minutes time. I'll leave the judgement to you as every oven is different. Serve immediately with ice cream, cream or whatever else you fancy.

Apple strudel with filo pastry

apple,strudel.recipe.filo.pastry,rum
baking,dessert,apples
English
Yield: 2-3
Author: Jan Bennett
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Apple Strudel - Filo Pastry Recipe

Apple Strudel - Filo Pastry Recipe

Apples with nice fat rum-soaked sultanas encased in crispy filo pastry is not only yummy but looks good and more to the point it's nice and easy to make too
Prep time: 10 MinCook time: 40 Mininactive time: 2 HourTotal time: 2 H & 50 M

Ingredients

  • 800g Bramley apples - peeled, cored and cut into 1.5cm chunks (no bigger of they won't cook)
  • zest of 1 lemon and the juice of half the lemon
  • 120g Sultanas
  • 4 or 5 tablespoons of Dark Rum
  • 2 teaspoons of ground mixed spice
  • 5 tablespoons soft dark brown sugar
  • 300g of ready-made filo pastry - cut into squares
  • 100g unsalted butter - melted
  • Caster sugar for sprinkling

Instructions

Preheat your oven to 190C/375F or Gas 5
  1. Soak the sultanas in the rum in a very small bowl so the sultanas are more or less covered and put to one side.
  2. Now if you can leave them overnight this would be good - if not as long as possible but at least 2 hours. You want the sultans to soak up the rum and get nice and fat.
  3. Put the apples into a bowl along with the mixed spice, sugar and the zest of the lemon and the juice of half the lemon.
  4. Drain most of the rum from the sultanas and add to the apples, stir to mix nicely. 
  5. Now melt the butter in a small saucepan and put to one side.
Get yourself organised before you go any further! Clear a space on your worktop (making sure it's nice and clean).
  1. Brush your pie dish with a little melted butter.
  2. Filo pastry tears easily and drys out very quickly so try to be quick.
  3. Lay one square sheet of filo out and brush with the melted butter and lay it in the pie dish.
  4. Repeat with another sheet - laying it the opposite way to the first sheet in the dish.
  5. IMPORTANT! Keep two sheets of filo for the top of the pie.
  6. Drain the liquid from your apples and sultanas and put them onto the pastry-lined pie dish.
  7. Bring each side overhanging piece of the pastry towards the middle of the pie to cover the apple mixture - it won't cover the mixture completely this is why you've kept two sheets aside.
  8. Now, throw the other two sheets of pastry over the top, there's no need to fuss as long as they cover the mixture completely.
  9. Brush the top with melted butter and dust with sugar.
  10. Pop into your preheated oven (remember it must be preheated or the timings will be up the creek). 
  11. Bake on the middle shelf for 30 minutes before having a look to see if it's nice and golden brown.
  12. Once it is, insert a sharp knife into one of the folds of pastry so it doesn't show and see if the filling is cooked and piping hot.
  13. If not pop it back in and check again in 5 to 10 minutes time. I'll leave the judgement to you as every oven is different. 
  14. Serve immediately with ice cream, cream or whatever else you fancy.

Notes:


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1 comment

  1. Crispy goodness Jan. LIke the boozy raisin pairing with the apples.

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