Apfelstrudel

We didn't want to waste any apples after being given a bag full so we trawled for apple recipes. So a strudel was a must! The only problem was that I couldn't say strudel without putting on a silly Alpine voice. Luckily it tasted delicious so I was forgiven.

Ingredients
3 tbsp raisins
1 large orange, juice and zest
800g cooking apples, peeled, cored, cut into small chunks
50g unsalted butter
100ml water
100g caster sugar
1 tsp ground cinnamon
large handful of fresh breadcrumbs

For the pastry
50g unsalted butter, melted
4 sheets filo pastry 
icing sugar, for dusting
double cream, to serve

Method
For the filling, soak the raisins in the orange juice and zest.

Cook the apples in a pan with the butter, water and sugar for about 8 minutes.The apples should begin to soften but be careful not to overcook.
Remove from the heat and add the cinnamon, raisins and orange juice.  Then stir in the breadcrumbs. Allow to cool.

Preheat the oven to 180C

For the pastry, brush a baking tray with a little of the melted butter, spread out one sheet of filo and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time.

Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. 

Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. 

Dust with icing sugar and serve warm.