Apple and Almond Strudel

Serves 6
Time 1 hour


1 x 375g packet fillo pastry

½ cup butter, melted 


1 apple, peeled and diced

2 tbsp butter

1 tbsp brown sugar


1 tbsp raw brown sugar 

2 tbsp almonds, flaked

Pinch cinnamon to taste

2 tbsp breadcrumbs

1 tbsp raisins 


Icing sugar, for dusting

Custard, to serve (optional)


Preheat oven to 200°C, fan-forced. 

Sweat down apples with butter and sugar until soft. Set aside to cool. 

Spread out 6 sheets of filo pastry, 2 sheets high by 3 sheets wide, slightly overlapping. Brush with butter, and continue to layer butter and pastry until all of the pastry has been used, spreading the butter to the edges. 

Scatter over flaked almonds, pinch cinnamon, raisins, raw sugar, breadcrumbs and apple. 

Roll the pastry, from one corner to the opposing corner, brush generously with butter before rounding into a horseshoe shape. Transfer to the baking tray, and brush with a little more butter. Sprinkle with poppy seeds. Bake for 25 minutes or until the pastry is golden and crispy. 

Dust with icing sugar, serve with custard.