Lyn's Recipe Collection
SPICE ISLAND APRICOT STRUDEL
500g canned apricots, drained
1 Tab cinnamon
2 tsp vanilla
125g caster sugar
125g breadcrumbs
100g sultanas
200g filo pastry
25g melted butter
Process or blend the apricots, cinnamon, vanilla & sugar together.
Prepare filo (about 5 layers) and add filling, then breadcrumbs & raisins.
Fold over ends then top, brush with melted butter and cook at 170 degrees for 20-25 minutes.
serves 4
770g Select Sliced apples ie pre-sliced (and skinned?)
1/4 cup sultanas
2 Tab brown sugar
1/3 cup thick custard (opt)
1/2 tsp ground cinnamon
grated lemon peel (if no custard)
breadcrumbs or walnut crumbs (if no custard)
5 sheets frozen filo pastry, thawed
small tub plain yoghurt – for filo layers
2 Tab icing sugar (opt)
thick custard, cream or ice-cream to serve
Preheat oven to 170 degrees C. Line a large baking tray with baking paper.
Combine fruits, sugar, (custard), (peel) & cinnamon in a bowl.
Place a filo sheet on flat work bench, brush thinly with yoghurt and top with another sheet. Repeat.
Spoon fruit mixture along one long side leaving 5 cm on each end.
Sprinkle bread or walnut crumbs over fruit mixture. Fold ends in and roll up to enclose filling.
Transfer to prepared try and brush strudel with butter, oil or yoghurt.
Bake 20-25 mins til golden & firm to touch. Cool slightly before sprinkling with icing sugar.
Slice and serve with remaining custard or other things.