STRUDEL ICING RECIPE RECIPES

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APPLE STRUDEL RECIPE - BBC FOOD



Apple strudel recipe - BBC Food image

Sweet and spiced, this apple strudel is a winner. Be sure to melt the butter used to separate the layers of pastry, as this makes for a great flaky crust.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 10

750g/1lb 10oz Bramley apples, peeled, cored, quartered and sliced
1½ tsp ground cinnamon
½ unwaxed lemon, zest only
2 tsp lemon juice
100g/3½oz golden caster sugar
75g/2½oz raisins
95g/3½oz butter
40g/1½oz white breadcrumbs
6 large sheets filo pastry
1 tbsp icing sugar

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.

ANYTHING GOES CHRISTMAS STRUDEL | JAMIE OLIVER RECIPES



Anything goes Christmas strudel | Jamie Oliver recipes image

At Christmas time, like any other, the Oliver household has lots of leftover mince pies, Christmas pudding, mixed nuts, chocolate, clementines and posh biscuits. I’ve used a humble pack of filo here to bring all those festive flavours together in layers of crisp, golden pastry. Delicious.

Total Time 1 hours

Yield 8

Number Of Ingredients 13

100 g unsalted butter
2 clementines
1 pinch of ground cinnamon
8 sheets of filo pastry
1 heaped teaspoon demerara sugar plus extra for sprinkling
400 g leftover goodies such as Christmas pudding, mince pies
a handful of mixed nuts
50 g good-quality chocolate (70% cocoa solids) or chocolate money
3 apples or pears or 2 quince, or a mixture of the three
2 ginger nut biscuits
2 teaspoons runny honey
icing sugar for dusting
ready-made custard, vanilla ice cream, or Greek-style yoghurt to serve

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Place the butter in a small saucepan on a low heat. As it melts, finely grate over the clementine zest and squeeze in the juice, add the cinnamon, then bring to the boil and turn the heat off.
    2. Lay out 4 sheets of pastry on a clean tea towel, slightly overlapping, so they cover the tea towel completely, with a little overhang at one of the shorter ends. Working quickly so your pastry doesn’t dry out, drizzle over half of the spiced melted butter, then brush all over, using it to secure the pastry where it overlaps – this will help protect the pastry and flavour it. Sprinkle over 1 heaped teaspoon of sugar to add a nice bit of crunch, then carefully layer the rest of the pastry sheets on top and brush over half of the remaining melted butter.
    3. Use your hands to crumble the leftover goodies over the pastry from a height, making sure they are evenly distributed, and leaving the two shortest edges empty (about 10cm). Bash up the nuts in a pestle and mortar, then add them to the party and break over the chocolate. Using a box grater, coarsely grate over the fruit (cores and all), break in the biscuits, then drizzle everything with the honey.
    4. Fold the shortest edges inwards, then lift up your tea towel at one of the longest ends and use it to help you carefully roll up your strudel.
    5. Brush a large non-stick baking tray with a little of the remaining butter and confidently transfer the strudel to the tray. Brush or rub it all over with the last of the butter, then sprinkle over a little sugar. Bake on the bottom of the hot oven for 35 minutes, or until crisp, golden, and gorgeous.
    6. Once the time’s up, leave to cool, then dust with icing sugar and use a serrated knife to cut the strudel into 5cm slices. Delicious served with hot custard, a scoop of vanilla ice cream, or a dollop of Greek-style yoghurt.

Nutrition Facts : Calories 445 calories, FatContent 20.7 g fat, SaturatedFatContent 10.6 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 62.7 g carbohydrate, SugarContent 35 g sugar, SodiumContent 0.4 g salt, FiberContent 3.4 g fibre

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