Apple Strudel


serves 6

1/2 cup caster sugar
1 teaspoon cinnamon
1/2 cup dry breadcrumbs
425g can pie apple
1/3 cup sultanas
1 teaspoon finely grated lemon zest
6 sheets Antoniou Fillo pastry
1/2 cup chopped walnuts
125g butter, melted
1 tablespoon caster sugar
extra icing sugar to serve


Preheat oven to 200 degrees C.

Combine sugar and cinnamon. Mix half with breadcrumbs. Combine remaining sugar/cinnamon mixture with apple, sultanas and lemon zest.

Layer pastry sheets, brushing melted butter in between each layer and sprinkling 2 tablespoons breadcrumb mixture between every second layer. Combine remaining breadcrumb mixture with walnuts. Spread half of walnut mixture over bottom half of pastry stack. Pile apple mixture in a sausage shape along centre of walnut layer and sprinkle remaining walnut mixture over apple. Fold short pastry end over apple and roll up tightly. Place on a greased oven tray seam side down and brush with butter. Sprinkle with sugar. Cut 8cm long diagonal slashes through top of strudel at 4-5cm intervals.

Bake for 45-50 minutes or until golden brown. Dust with icing sugar just before serving. Serve warm with cream or ice-cream.