This recipe gives the traditional apple strudel a twist, with the distinctive almond flavour of marzipan
- 400g pack filo pastry
- 125g (4oz) butter, melted
- Icing sugar, for sprinkling
- For the filling:
- 1kg (2lb) cooking apples, peeled, cored and finely diced
- 175g (6oz) mixed dried fruit
- 60g (2oz) brown sugar
- 2tsp ground cinnamon
- 60g (2oz) fresh white breadcrumbs
- 100g (3½ oz) marzipan, crumbled
- 1 lemon, zested rind and4 tbsp juice
- Heavy baking sheet
Mix the ingredients for the filling together in a bowl. Set the oven to fairly hot, 200°C (400°F, gas mark 6).
Divide the pastry into four piles of six sheets.
Take one pile of sheets and butter each sheet, piling them on top of each other again. Spoon a quarter of the filling along the longer edge of the buttered pastry. Roll it up tightly.
Put onto a heavy baking sheet and slash the top at 2.5cm (1in) intervals. Brush with melted butter. Make three more strudel rolls.
Bake for about 30 mins until golden brown. Transfer to a wire rack, sprinkling with icing sugar while still warm. Leave to cool a little. Serve with cream if you like.
Keep your piles of pastry covered with a damp tea-towel to prevent them drying out and becoming fragile.