Caramelised apple & walnut strudel

Caramelised apple & walnut strudel

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(8 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 6
A warming autumnal pudding full of fruit and spices

Nutrition and extra info

Nutrition: per serving

  • kcal484
  • fat31g
  • saturates14g
  • carbs49g
  • sugars35g
  • fibre0g
  • protein5g
  • salt0.74g
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Ingredients

  • 100g golden granulated sugar, plus extra
  • seeds scraped from 1 vanilla pod
  • 4 Granny Smith apples, peeled and diced
  • 25g each currant and sultanas
  • 1 tsp ground allspice
  • tsp ground nutmeg
  • 85g walnut, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 6 large sheets filo pastry
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200ml tub crème fraîche

Method

  1. Heat oven to 200C/fan 180C/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.

  2. Line 2 baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.

  3. Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to 1 day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.

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Comments, questions and tips

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vrog
18th Mar, 2012
Have made this several times - really easy and quite impressive. Today I couldn't get filo pastry (small town supermarket) so tried it with puff pastry. Interesting, but still delicious!!
jlcroci@aol.com
7th Feb, 2012
Why did my sugar burn, it didn't turn into a liquid just a ball..followed the recipe. added a touch of water, now waterery mess.
lizziespain
1st Nov, 2011
Delicious and so quick. I added some pine nuts too and used honey to cook the apples instead of sugar. Also cinnamon instead of nutmeg and allspice.
aggiegtalktalknet
21st Oct, 2011
5.05
very tasty and very easy,great for winter nights.
fruitbat
17th Oct, 2011
had this yesterday - it was easy and gorgeous - Highly recommended!
heather_may
7th Oct, 2011
5.05
Very tasty, particularly when served warm with creme fresh.
michblackwell
21st Oct, 2010
4.05
I made this last night and was so happy with it even if i left out the walnuts. Great dessert.
michblackwell
21st Oct, 2010
4.05
I made this last night and was so happy with it even if i left out the walnuts. Great dessert.
dimbiwimbi
21st Oct, 2009
4.05
Really easy and quick to make, I thought it would taste a bit sweeter but my husband loved it, a firm favourite now!
sugary
8th Apr, 2009
4.05
Delicious and very, very easy! I used pinoli instead of the walnuts and omitted the nutmeg. Served with custard it was a huge success with all the family and friends!!

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fionalous
4th Oct, 2015
Also wondering if I could freeze before cooking??
raa1981
9th Nov, 2013
Can I freeze the strudel
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