Ingredients
Serves 6
6 sheets Antoniou Fillo Pastry
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
1/2 cup chopped walnuts
125g butter, melted
1 tablespoon caster sugar
extra icing sugar to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging and allow it to come up to room temperature.
Preheat oven to 200 degrees Celsius.
Combine sugar and cinnamon. Mix half with breadcrumbs. Combine remaining sugar/cinnamon mixture with apple, sultanas and lemon zest.
Layer Filo pastry sheets, brushing melted butter in between each layer and sprinkling 2 tablespoons of the breadcrumb mixture between every second layer. Combine remaining breadcrumb mixture with walnuts. Spread half of the walnut mixture over the bottom half of the Pastry stack. Pile the apple mixture in a sausage shape along the centre of the walnut layer and sprinkle the remaining walnut mixture over the apple. Fold the short Pastry end over the 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 the top of strudel at 5cm intervals.
Bake for 45-50 minutes or until golden. Dust with icing sugar just before serving. Serve warm with cream or ice-cream.