Apple Raspberry Strudel
As this Apple Raspberry Strudel uses freeze-dried raspberries, it can be made year-round, but in summer you can certainly make use of fresh raspberries if you wish. Delicious served with Farro Vanilla Custard.
Preheat the oven to 180 ℃. Place sliced apples in a bowl, add sugar and Christmas mince and gently fold together.
Lay one sheet of filo pastry on a sheet of baking paper, brush lightly with melted butter. Lay another sheet of filo directly over the first and brush again with butter. Repeat step until you have seven sheets of filo layered
Spread apple mix over the buttered pastry sheets, leaving a 3-4 cm clear border, then scatter the freeze-dried raspberries over the top.
Gently roll up lengthways, tucking the ends in to form a parcel. Gently make a few diagonal slashes on the top of the pastry, then brush a little melted butter over the outside.
Slide onto a baking tray. (At this stage you can place the dish in the fridge until you are ready to cook.)
Place in oven and cook for 20 minutes or until golden. Remove from oven, sift over a little icing sugar, and serve with Farro Vanilla Custard.
3 granny smith apples, peeled, halved, cored and thinly sliced
1 Tbsp sugar
3 heaped Tbsp Christmas fruit mince
1 pack filo pastry (375g)
1/2 pack Fresh As Freeze-dried raspberries (17.5g)
50 grams butter, melted
Icing sugar for dusting
Farro Vanilla Custard