This strudel is a crunchy, sweet and tasty after dinner dessert. I love the smell of cinnamon that comes off as you bake the strudel.
Ingredients
- 2 plums
- 2 apples
- 1 tsp mixed spice
- 1 tsp cinnamon
- 50g brown sugar
- 50g White sugar
- Melted butter
- 75g mixed fruit
- Fylo or filo pastry
- Icing sugar
Method
Preheat the oven to 170C
Chop up the plums and apples into small chunks and break down the walnuts into small pieces.
In a large bowl mix together the walnuts, apple, plums and mixed fruit, and combine with the brown sugar so that everything is coated.
Next add in the cinnamon and mixed spice and give it one last toss.
Lay the filo out onto a grease proof paper and dab with butter throughout. Sprinkle white sugar on top and spoon some of the filling onto the bottom third of the pastry, leaving about a cm or two on each side.
Now grab the bottom of the pastry nearest to you and roll over the filling, wrapping it tightly. Now butter the sides and fold them in , then roll the remaining of the filo over so that you have a snug roll.
Grab another sheet of pastry, dab with butter once more and roll your rolled pastry inside to cover what you did earlier, to add an extra layer.
Once everything is rolled, place it on a baking tray, slice some vents over the top and coat with the melted butter one final time. Sprinkle with white sugar.
Leave in the oven to bake or 30 minutes until golden and crunchy.
Remove from the oven once ready and place to serve, just before serving sprinkle it lightly with some icing sugar
Recipe by Mari Almeida.
Watch us cook instead
Apple and Plum Strudel
Ingredients
- 2 plums
- 2 apples
- 1 tsp mixed spice
- 1 tsp cinnamon
- 50 g brown sugar
- 50 g White sugar
- Melted butter
- 75 g mixed fruit
- Fylo or filo pastry
- Icing sugar
Instructions
- Preheat the oven to 170C
- Chop up the plums and apples into small chunks and break down the walnuts into small pieces.
- In a large bowl mix together the walnuts, apple, plums and mixed fruit, and combine with the brown sugar so that everything is coated.
- Next add in the cinnamon and mixed spice and give it one last toss.
- Lay the filo out onto a grease proof paper and dab with butter throughout. Sprinkle white sugar on top and spoon some of the filling onto the bottom third of the pastry, leaving about a cm or two on each side.
- Now grab the bottom of the pastry nearest to you and roll over the filling, wrapping it tightly. Now butter the sides and fold them in , then roll the remaining of the filo over so that you have a snug roll.
- Grab another sheet of pastry, dab with butter once more and roll your rolled pastry inside to cover what you did earlier, to add an extra layer.
- Once everything is rolled, place it on a baking tray, slice some vents over the top and coat with the melted butter one final time. Sprinkle with white sugar.
- Leave in the oven to bake or 30 minutes until golden and crunchy.
- Remove from the oven once ready and place to serve, just before serving sprinkle it lightly with some icing sugar
crispy