Name: Easy sticky toffee apple strudel
Total time: 3600 s
Yield: 6
Ingredients: 100 gram caster sugar; 2 tablespoon butter; 1 teaspoon vanilla extract; 4 Delbard Estivale apple; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 100 gram pecans; 6 sheet filo pastry; 60 gram butter; to taste sticky toffee sauce; to taste vanilla ice-cream; to taste silky-smooth custard

Step 1

Preheat the oven to 180°C/160°C fan. In a heavy-based frying pan, heat 80g of the sugar (80 g) with 2 tbsp butter (30 g) and the vanilla extract (5 mL) over a low heat for around five minutes, or until caramelised.

Step 2

Add the diced apple (4) , chopped pecans (100 g) , cinnamon (3 g) and nutmeg (2 g) and cook for around 10 minutes until the apple is soft. Use a slotted spoon to remove the apples and nuts from the pan, place into a bowl and allow to cool.

Step 3

Line a large, flat baking tray with baking paper. Place a sheet of filo (6 sheets) on one of the trays and brush lightly with butter (60 g) . Sprinkle over a little sugar (20 g) . Place a sheet of filo on top, brush lightly with melted butter and sprinkle over a little sugar. Place a third sheet of filo on top.

Step 4

Divide the apple mix roughly in half. Place half the mixture on the shorter edge of the pastry and carefully roll it into a log. Make sure you tuck in the ends as you go. Finish off with brushing the top of the strudel with melted butter and a final sprinkle of sugar.

Step 5

Repeat the process for the other half of the mixture, so you have two logs.

Step 6

Bake in the oven for 25 minutes: the pastry should be crisp and golden brown.

Step 7

Although it’s tempting to tuck in straight away, allow the strudels to cool slightly, then cut each into six diagonal slices. Drizzle with some sticky toffee sauce (to taste) and serve one or two slices with vanilla ice-cream (to taste) or custard (to taste) .

Easy sticky toffee apple strudel

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