Rick Stein shared his version of how to make a delicious apple strudel that only takes 30 minutes to prepare.
First published in his cookbook Rick Stein’s Long Weekends, the apple strudel is sure to be a winner.
Taking between half an hour to 60 minutes to bake in the oven, it’s a straightforward dessert that may seem more technical than it really is.
An important tip shared by the cook is to make sure to melt the butter first to create a great, flaky crust (this will make more sense during the recipe).
Best served with cream, ice cream or custard (whichever you prefer), here’s how to make Rick Stein’s apple strudel.
Apple strudel
Serves: four to six people
Ingredients
- 750g Bramley apples, peeled, cored, quartered and sliced
- One-and-a-half tsp ground cinnamon
- Half of an unwaxed lemon, zest only
- Two tsp lemon juice
- 100g golden caster sugar
- 75g raisins
- 95g butter
- 40g white breadcrumbs
- Six large sheets filo pastry
- One tbsp icing sugar
Method
Preheat the oven to 190C (170C fan/gas five). Line a baking tray with baking parchment.
Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins.
In a frying pan, melt 20g of butter and fry the breadcrumbs until golden-brown, then add to the apple mixture. Melt the remaining butter in a pan.
On a clean, dry tea towel lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.
Pile the filling along the length of the pastry along one side about 2 to 3cm from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling.
Tuck the ends in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
Bake for 40 to 45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.
