Golden Apple Strudel Ring

Method

On the fifth day of Christmas, Stoves gave to me…Golden apple strudel ring. Cook up a storm with this festive showstopper that incorporates all your favourite winter flavours.

 

  1. Preheat the oven to 180°C.
  2. In a saucepan, add 25g of the butter and add the apple pieces. Cook for 10 minutes until the apple is softened and slightly golden.
  3. Add in the sugar and spices. Mix well and cook for a further minute until the sugar dissolves.
  4. Transfer the apple mix into a bowl. Set aside to cool.
  5. Once the apple mix has cooled, stir in the raisins.
  6. To assemble the strudel, cover a rectangle tin (55x25cm) with baking parchment.
  7. Place two sheets of pastry onto the baking parchment, overlapping the pastry slightly in the middle.
  8. Using the remaining melted butter, brush a light layer over the pastry.
  9. Repeat by adding a layer of pastry and butter until there are four layers in total.
  10. Leaving a 2.5cm gap at the edge, spoon the apple mix along one loge edge of the pastry.
  11. Next, roll up the pastry, using the baking parchment to help.
  12. Transfer the strudel onto a baking tray lined with parchment paper. Gently bend the strudel into a circle, tucking in the ends.
  13. Brush the pastry with butter and dust with 1tbsp icing sugar. Bake for 20 minutes until the pastry is crisp and golden.
  14. Once the strudel is cooked, transfer it to a large plate and dust with more icing sugar.
  15. To serve, drizzle with warm salted caramel sauce, slice up and enjoy.

Ingredients

Prep time: 30 Minutes

Cook time: 35 Minutes

Serves: 6

  • 75g unsalted butter, melted

  • 850g Cox’s apples, peeled and chopped into 1cm pieces

  • 100g raisins

  • 40g golden caster sugar

  • 1 tsp ground ginger

  • ½ tsp ground nutmeg

  • 1 tsp ground cinnamon

  • 8 sheets filo pastry

  • 1 tbsp icing sugar, plus extra for dusting

  • 130g salted caramel sauce, to serve