Apple Strudel
Recipe type: Dessert
Serves: 8 slices
  • 750g/1lb (10oz) Bramley apples, peeled, cored, quartered and sliced (I used SweeTango apples)
  • 1-1/2 tsp ground cinnamon
  • 1/2 unwaxed lemon, zest only
  • 1 tablespoon lemon juice
  • 90g (3-1/4oz) golden or raw caster sugar
  • 75g (2-1/2oz) raisins
  • 95g (3-1/2oz) butter, divided
  • 40g (1-1/2oz) white breadcrumbs (I used gluten-free)
  • 6 large sheets filo pastry
  • Approx. 3/4 cup almond flour (ground almonds)
  • 1 tbsp icing sugar
  1. Preheat the oven to 190C (374F) and, if possible, place a pizza stone on the oven rack. Line a baking tray with raised lip (to catch any juices) with baking parchment.
  2. Mix the sliced apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20g (3/4oz) butter and fry the breadcrumbs until golden-brown, then add to the apple mixture and fold in to combine.
  3. Melt the remaining butter in a pan. On a clean, dry tea-towel lay a sheet of the filo and brush liberally with some of the melted butter. Lightly sprinkle over some almond flour. Lay another sheet on top and repeat until you have used all of the filo and almond flour.
  4. Pile the filling along the length of the pastry along one side about 2-3cm/1in from the edge and sides and using the tea-towel to help you, roll the pastry up to enclose the filling, ending with the seam side down. Tuck the ends in and gently lift it seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
  5. Bake for about 45 minutes, until the pastry is golden-brown (don't worry if the pastry has cracked and juices have escaped - it all adds to the charm). Leave to cool to room temperature and dust liberally with icing sugar. Slice and serve with lashings of cream, ice cream or custard.
Recipe by The Kiwi Cook at