Apple Strudel
Apple strudel made with filo is a shortcut that still gives you shatteringly thin, crisp layers. Buttered sheets of ready-made pastry stand in for the hand-stretched dough of the classic Austrian version, so there is no stretching or rolling to learn. The filling is only apples, cinnamon and sugar, which keeps the fruit in front. Serve it warm with ice cream, and swap in one green apple for extra tartness.
Instructions
Heat the oven to 200°C. Peel, core and cube the apples.
Toss the apples with the cinnamon and sugar in a bowl until every piece is evenly coated.
Lay out a sheet of filo and brush it generously with melted butter. Spread some of the apple mixture over it.
Keep building the strudel in layers, putting two sheets of filo over each layer of apples. Brush the top with the remaining melted butter.
Bake for 30 minutes, or until the pastry is deep golden brown. Serve warm.
Make it personal.
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