Apple and walnut strudel with filo pastry
Two filo pastry strudels filled with caramelised apples, walnuts and spiced dried fruit.
Active time35 min
Cooking45 min
Total1 h 30 minResting : 15 min
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Ingredients
- 4 apples (Granny Smith)
- 50 g butter
- 85 g walnut kernels
- 1 vanilla pod
- 1 tsp ground nutmeg
- 6 large sheets of filo pastry
- 25 g dried currants
- 25 g sultanas
- 100 g caster sugar
- 1 tsp ground French quatre-épices blend
Preparation
Chop the walnuts. Peel and core the apples, then dice them. Split the vanilla pod and scrape out the seeds. In a heavy-based frying pan, heat 75 g of the sugar with the vanilla seeds over a moderate heat until pale caramel forms, about 8 minutes. Add the apples, dried currants, sultanas, spices and chopped walnuts. Cook for 10 minutes. Lift out the fruit with a slotted spoon and leave to cool for 15 minutes.
4 apples (Granny Smith)85 g walnut kernels1 vanilla pod1 tsp ground nutmeg25 g dried currants25 g sultanas100 g caster sugar1 tsp ground French quatre-épices blend- knife
- chopping board
- vegetable peeler
- heavy-based frying pan
- spatula
- slotted spoon
- dish
While the fruit cools, preheat the oven to 200 °C and melt the butter. On a lined baking tray, stack three filo sheets, brushing each layer with butter. Repeat for the second roll. Distribute the remaining 25 g of sugar between the layers and the top. Divide the fruit between them, roll up, folding in the sides, and brush with the remaining butter.
50 g butter6 large sheets of filo pastry- oven
- small saucepan
- baking tray
- baking paper
- pastry brush
Bake for 25 minutes, until the filo is golden and crisp. Cut each roll into six slices. Serve two slices per person.
- oven
- baking tray
- knife
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration