Apfelstrudel

Had leftover filo pastry in the freezer from back when I made the Chicken Filo Parcels so I decided to make use of the apple season and make apfelstrudel (i.e. apple strudel). Granny Smiths are great for cooking and baking as they are crisp and tart, so use these green apples for this recipe. I was lazy with the filo pastry and didn't bother oiling each sheet like you're supposed to, and instead used the whole stack of pastry and brushed the top layer with butter to assist browning in the oven. I also used half of the sugar called for in many recipes and it was plenty sweet. In case you were wondering, the breadcrumbs act to absorb excess moisture from the apples to prevent soggy pastry.

It's simple and easy to make, and is quite tasty and healthy.

Ingredients

600grams apples - peeled, cored and cubed (~1cm)
1/4 cup sugar (~50g)
bread crumbs of one slice of bread (~40g)
1/4 cup sultanas
1.5 tsp cinammon
~250g filo pastry (perhaps 10-15 sheets? I didn't count)
melted butter for glazing

Method

Preheat oven to 180degC (lower temperature ~165degC if using fan-forced). Combine the cubed apples, sugar, bread crumbs, sultanas and cinammon in a bowl and mix well. Lay out the stack of filo pastry on a clean, flat surface and spread the apple mixture evenly over 3/4 of the pastry surface lengthwise. Carefully roll the pastry from the filled end towards the empty end. Place in a greased baking tray and brush the top of the strudel with butter. Bake in the oven for 40minutes or until the top of the pastry is nice and lightly brown. Best served fresh out of the oven. It will keep in the fridge for a couple of days - eat cold or reheat in microwave.