A very lazy take a beautiful classic Perfect for those autumnal days.
Equipment;
Oven safe dish
Frying pan
Large bowl
Small bowl
Peeler
Knife
Chopping board
Parchment paper/ Silicone mat
Wooden Spoon
Pastry brush/ Spoon
Ingredients;
4 Apples - Peeled and cored - save the apple peelings
1 Lemon - Zest and Juice
75g Raisins
1 tsp Cinnamon
1 tbsp Butter - Can use vegan too
100g Soft brown sugar
Filo pastry packet
2 tbsp Butterscotch syrup
To begin, preheat your oven at 180C.
Peel and core the apples placing them into the large bowl; saving the peelings place them in the small bowl for later.
Zest and juice the lemon adding it over the apple to prevent browning.
Pour in the raisins, most of the soft brown sugar and the cinnamon. Mix this well and place to the side for now.
Next take the frying pan and butter and place on a high heat to melt the butter down, once it has started to melt get the filo pastry sheet and your pastry brush. On each filo sheet brush a thin layer of butter and stack them. Keeping an eye on the butter so it does not burn, you can urn the heat off if needs be.
Once that is done, turn the heat back on the frying pan with the remains of the butter and add the apple mixture in. Cook this for a few minutes so the sugar starts to caramelise.
Turn the heat off and grab the dish you'll be baking this in; Lightly scatter a few filo layers on the bottom and add some of the apple mix. Repeat this until you run out of apple mixture.
Using the remaining filo layers pull them into stripes and place them in a hap hazard manner to give texture.
Drizzle the butterscotch syrup on top and place in the oven for 40 minutes.
In the mean time go back to the frying pan and grab the apple peelings and remaining sugar and fry them for a few minutes until the sugar caramalises.
Pour this carefully onto a sheet of parchment or silicone mat and allow to cool.
Remove the strudel from the oven and scatter the apple peelings on top.
Serve warm with pouring cream or ice cream. This can also be enjoyed cold too!
Tuck in!
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