You are here:

Apple strudel with boozy cream

Ed Baines from Good Food Bites
Conjure up an elegant Viennese café with Ed Baines's rich and delicious recipe for a traditional apple strudel

Apple strudel with boozy cream

Method

1. Soak the raisins, apricots and plums in the brandy for two hours. Strain the soaked fruit, reserving the brandy.

2. In a pan, heat 100g butter, Demerara sugar, cinnamon, mace and grated nutmeg until it comes up to a slow simmer. Leave to cool.

3. Meanwhile, peel and dice the apples and toss with the lemon juice to prevent them discolouring.

4. In a large bowl, combine the soaked fruit, cooled butter mixture and diced apple.

5. Preheat the oven to 190°C/gas 4.

6. On a clear tea towel, lay out three sheets of filo pastry, overlapping the longest edges by 5cm to form a large rectangle. Brush with melted butter.

7. On top of the first filo layer, top with 3 more filo sheets, brushing with butter. Repeat the process until all the filo has been used up.

8. Place the mixed dried and soaked fruits down the centre of the filo pastry, leaving a 4mm margin around the length of the pastry.

9. Fold in the ends of the pastry then gently pick up the long end of the tea towel so that the edge of the pastry nearest to you starts folding over the mixture.

10. Continue to do this until the filo pastry has formed into a Swiss roll shape, then neatly tuck in the edges. Place on a greased baking sheet, lined with baking parchment.

11. Brush the strudel with melted butter and bake for 25-30 minutes until golden brown.

12. To make the boozy sauce, melt the butter in a small saucepan. Add in the sugar and reserved soaking brandy and bring to a gentle simmer.

13. Simmer gently for 2-3 minutes to cook down the alcohol.

14. Serve the strudel hot or warm, dusted with icing sugar, with the boozy sauce poured over it and clotted cream on the side.

Comments add a comment

Be the first to add a comment...

Serves: 6-8

Prep: 30 min, plus 2 hrs soaking
Cook: 35 min

Ingredients
100g raisins
100g Dried apricots
100g dried plums
100ml Brandy
100g Butter, plus melted butter for brushing
100g demerara sugar
½ tsp ground cinnamon
pinch of mace
½ tsp Nutmeg, freshly grated
6 Granny Smith apples
1 tbsp lemon juice
12 sheets of Filo pastry
icing sugar, for dusting
clotted cream, to serve