APPLE STRUDEL FILO RECIPES

Steps:

• In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside.  
• Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside. 
• Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins.
• Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over).
• With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter.
• Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking parchment.
• Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g/¾oz butter and fry the breadcrumbs until golden-brown, then add to the apple mixture.
• Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
• Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
• Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.