24 Jul Apple Cherry Strudel
Foodie Friday: A delicious homemade strudel will always be a welcome favourite at dessert time. This Apple Cherry Strudel is just divine.
It’s the perfect choice if you are looking for something to complete your Christmas in July menu, or for a special treat on any winter evening really.
Prep: 0:20 Mins
Cook: 0:25 Mins
- 3 Golden Delicious apples, peeled, cored, thinly sliced
- 680g btl morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons kirsch (optional)
- 1 teaspoon ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g pkt almond meal
- Pure icing sugar, to dust
- Whipped cream, to serve
Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain.
Preheat oven to 180C. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.
Source link: www.taste.com.au