Ed Baines’ banana, apple and raisin strudel Recipe

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20 min


30 min

Nutrition per portion

Calories 1062 kCal 53%

This fruity filo pastry strudel topped with butterscotch sauce is even more delicious with a scoop of vanilla ice cream.


  • For the filling:
  • 2 dessert apples, peeled, cored and diced
  • 2 bananas, finely sliced
  • ½ juice of a lemon
  • 75g (3oz) butter
  • 75g (3oz) Demerara sugar
  • ½ tsp cinnamon
  • 150g (5oz) mixed dried fruit and nut mix
  • For the strudel:
  • 200g (7oz) chilled filo pastry
  • 2tbsp mild olive oil or vegetable oil
  • 30g icing sugar, sieved
  • For the butterscotch sauce:
  • 100g (4oz) butter
  • 50g (2oz) Demerara sugar
  • 200ml (7fl oz) double cream or 200ml carton Fortisip Protein (vanilla) or Fortisip Bottle (toffee)
  • To serve:
  • 1 scoop vanilla ice cream


  • Start with the filling. Chop the bananas and apples and stir together in a large mixing bowl. Add the lemon juice to prevent the fruit from browning.

  • Stir the butter in a medium pan with the Demerara sugar and cinnamon until the mixture melts together.

  • Add the dried fruit and nuts to the pan and stir over a gentle heat for 5 mins. Remove from the heat and add to the mixing bowl of fresh fruit and stir together

  • To make the strudel, spread out one sheet of filo pastry and brush with a little of the oil. Repeat to make a four-layered sheet.

  • Spoon the filling in a long strip onto the pastry leaving 8cm/3″ clear at the top and bottom ends. Fold over the sides to seal the edges and roll up from the bottom to top edge into a long roll parcel.

  • Rest on an oiled baking sheet or on a baking sheet lined with baking parchment. Brush the parcel with the remaining oil and dust with sieved icing sugar. Bake in the oven for 25-30 mins (180ºC/Fan 160ºC/350ºF/gas mark 4) until the pastry is golden and crisp.

  • Meanwhile, prepare the butterscotch sauce. Stir the butter and Demerara sugar together over a gentle heat in a medium size pan until melted. Simmer for 1 min until it colours to a light caramel. Gradually pour in the cream or Fortisip. Return to a gentle heat and bring to simmering (but don’t let it boil).

  • Once the pastry is cooked, slice the strudel and pour over the sauce. Serve with a generous scoop of vanilla ice cream.

More Recipe Ideas

Top Tip

You can vary the fruit used depending on what you have available. Pears, peaches and raspberries make a delicious combination.