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English apple and walnut strudel

Jun Tanaka from Market Kitchen
The word for strudel literally means 'whirlpool' in German representing the layers of thin dough swirled around the spiced fruit filling. Try Jun Tanaka's British take on the dish

English apple and walnut strudel

Method

1. For the crêpes: put the milk in a bowl, whisk in the eggs and slowly add the flour. Stir in the butter, sugar and chopped rosemary.

2. For the filling: peel and dice the apples. Melt the butter in a pan and add the apples, sugar, cinnamon and star anise. Fry for 5 minutes. Add the sultanas and walnuts and fry for a further 2 minutes. Take off the heat and chill. Pick out the star anise and cinnamon.

3. Once this is done, make the crêpes in a non-stick pan with a knob of butter - the mixture should make 4. Cook until lightly golden on both sides.

4. Lay a sheet of cling film on a work surface. Place a crepe on the cling film, and spoon on quarter of the filling. Use the cling film to roll the filling in the crepe, folding in the edges halfway, to form a sausage shape. Repeat with the remaining crêpes. Cover in cling film and put into the fridge to set (approximately 1 hour).

5. Preheat the oven to 180C/gas 4.

6. For the pastry: lay out 1 sheet of filo pastry, brush with butter and sprinkle over a little sugar. Lay another layer of filo on top and brush with more melted butter and more sugar. Wrap a crêpe inside the pastry and brush the top with butter. Repeat with the remaining pastry and crêpes.

7. Melt a little butter in an ovenproof frying pan and brown the strudels on all sides. Transfer to the oven and finish cooking for 4 minutes.

8. Slice on the angle and serve with cream, honey and shredded mint leaves.