- This is a wonderfully easy dessert to make, especially if you use good-quality bought filo pastry. Just be careful not to overdo the cinnamon in the filling, as too much will overpower the apple. The cooking time is critical to ensure the outside of the strudel doesn’t burn before the inside is cooked through, so if it seems to be browning too quickly, reduce the oven temperature and bake the strudel longer and slower.
- Difficulty: easy
- Serves: 6
Preheat the oven to 190°C/375°F/Gas mark5. Grease a baking sheet, then line it with silicone paper.
Place the flour, oil, vinegar and warm water in a food mixer fitted with a dough hook, and mix to a soft dough. Alternatively, place in a large bowl and use your hands. Knead for 10 minutes until the dough is very smooth and elastic. The more you work it, the softer it will get and the easier it will be to roll out thinly. When the dough is really elastic, roll it out over a damp, clean tea towel as thinly as possible into a rectangle ideally about 34cm x 34cm. Brush with some of the melted butter.
Peel the apples, then grate them straight into a bowl, discarding the core. Add the sugar, mixed spice, cinnamon and sultanas and mix to combine. Spread all over the pastry in an even layer then roll up as tightly as possible from the longer end, to form a long sausage.
Transfer to the prepared baking sheet and brush with the rest of the melted butter. Bake for 40–45 minutes until golden brown and crispy. Allow to cool slightly before dusting with the icing sugar. Serve with some lightly whipped double cream, if you like.