This is the result of an experiment because I was somewhat tired of apple strudel with raisins, but'd wanted to have an ingredient that lent the filling a bit of bite: dried cranberries! This recipe is for 2 small strudels.
12 people made this
juice of 1 lemon
100g dried cranberries
20 sheets filo pastry
150g butter, melted
100g ground almonds, unpeeled
1/2 teaspoon cinnamon
Icing sugar for dusting
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Grease a baking tray, or line with baking parchment.
Peel and core the apples. Drizzle with the lemon juice immediately so that they don't go brown.
Pour hot water over the cranberries and set aside.
Sprinkle flour over a tea towel. Lay a sheet of filo pastry on it and spread melted butter over it. Lay the next sheet of filo over it and continue to do the same with 10 layers. Spread the almonds over the top layer, leaving 1-2cm free around the edges.
Strain the cranberries and pat them dry with kitchen paper. Mix with the apples, sugar and cinnamon. Pour half of the filling onto the middle of the pastry, again, leaving the edges clear. If the apples are very juicy, press some of the juice out of them. The filling can't be mushy!
Brush the edges of pastry with butter and with the help of the tea towel shape it into a strudel, folding the ends under firmly so that none of the filling comes out. Lay the strudel with the seam on the underside onto the greased baking tray.
Repeat with the 10 remaining filo sheets and filling. Finally, brush both strudels all over with melted butter and bake in the preheated oven for 20 minutes until they are crisp and golden brown.