Thursday, May 8, 2008

Apple Strudel

Tried doing something different last weekend, the filo pastry in the freezer is expiring so took the opportunity to practice making this recipe as its quite easy also can have a feel how the filo pastry is like. I read from another blog that to prevent the filo pastry from drying, its better to cover it with a towel on another tray while applying the butter on each sheet of filo pastry. Kenny and Randal likes it very much, next round will try the renaldo version. Recipe from Kevin Chai's A Touch of Classic Baking Book.

10pcs filo pastry (thawed)
80g butter (melted)

8 green apples (peeled, seeded, cubed)
180g caster sugar
½ tsp salt
2 tbsp cornstarch
1 ¼ tsp cinnamon powder
60g raisins
60g butter (melted)

1. To make filling, combine all ingredients. Put onto baking tray lined with aluminium foil. Bake in oven at 220°C for 15 min. Leave to cool.

2. Brush some melted butter on 1 sheet of filo pastry. Continue layering with another sheet of filo pastry until finished.

3. Spoon baked apples along 1 long side of filo rectangle of edge. From apple side, roll up like swiss roll.

4. Place on baking tray, seam side down. Bake in preheated oven at 190°C for 30min.


Traveller said...

Hi, I just happen to know of this blog today. Very interesting cooking! Here, may I know where to get the filo pastry? It looks easy enough for me to try. Thanks.

Jennifer said...

Hi Traveller,

I bought the filo pastry from phoon huat.