Wear It Beat It - Apple & Raspberry Strudels
Wear it. Beat it.
Join us on February the 5th for Wear it. Beat it. To help the British Heart Foundation fight for every heartbeat and raise money for life saving research. As we get ‘reddy’ for the day, we thought we'd share one of the BHF's most scrumptious recipes! So, here it is (the most scrumptious Apple and Raspberry Strudel recipe).
Apple and raspberry strudels
Serves: 2
Prep time: 20 minutes | Cooking time: 20–25 minutes
1 eating apple, such as Braeburn
(about 150g/5 1/2oz total unprepared weight)
55g (2oz) frozen or fresh raspberries (see Cook’s tips) 2 tsp light soft brown sugar
25g (1oz) sultanas
1/2 tsp ground cinnamon
2 large sheets of chilled fresh (or frozen, defrosted) filo pastry (each sheet about 48x25cm/19x10in in size)
Rapeseed oil, for brushing
1/2 tsp icing sugar, for dusting (optional)
The Recipe
1. Preheat oven to 200ºC/180ºC fan/gas mark 6. Line a baking sheet with non-stick baking paper; set aside.
2. Peel, core and slice apple; combine apple slices, raspberries, brown sugar, sultanas and cinnamon in a bowl, stirring to mix. Set aside.
3. Cut each sheet of filo pastry widthways into thirds, so you end up with 6 smaller rectangular pieces of filo. Lightly brush 3 pieces of filo with rapeseed oil; layer oiled filo pieces on top of each other on a sheet of non-stick baking paper. Repeat with remaining 3 pieces of filo to make 2 stacks of pastry.
4. Spoon some apple mixture down the centre of each stack of pastry, dividing it evenly and leaving a good border uncovered all around edge of each pastry stack. For each strudel, fold short edges of pastry over fruit mixture; fold long edges over mixture to enclose filling completely and pinch edges together to seal. Turn over and place strudels, seam-side down, on to prepared baking sheet. Brush lightly with a little oil.
5. Bake in oven for 20–25 minutes or until pastry is crisp and golden brown. Remove from oven; dust with icing sugar (if using) and serve.
Cook's Tips
Cook’s tips: If using frozen raspberries, weigh out 55g (2oz) and leave to defrost at room temperature for about 30 minutes. Drain off excess juice before combining the raspberries with other ingredients. Try using frozen or fresh blackberries or blueberries instead of raspberries. Or try chopped dried apricots as a tasty alternative to the sultanas. Mixed spice or finely grated lemon zest.
Love this recipe as much as we do? Let us know in the comment box below, and make sure you join us in store in Stratford upon Avon on February the 5th! Joiin in the conversation on social media too:
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