Apple and prune strudel


200 g pitted prunes
80 ml rum
800 g apples (about 600 g peeled and cored)
3 tbs honey
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
1 packet of vanilla sugar (10 g)
Grated rind of ½ lemon
150 g butter, melted
12 sheets of fresh filo pastry, divided
Powdered sugar for dusting


Soak prunes in rum for several hours or overnight.
Gently heat prunes, rum and honey for 1-2 minutes over medium-high flame until honey is dissolved. Stir and set aside.
Peel and core all the apples and cut them into walnut-sized pieces.
Place them in a bowl with cinnamon, ground cloves, ground ginger, vanilla sugar, soaked prunes and grated lemon rind. Toss gently together and set aside.
Lay a sheet of pastry on top of the clean working surface. Brush with a little butter and place the next sheet on top, brush again with butter. Continue layering and buttering as before until all 6 sheets are used.
Using a slotted spoon, pile the half of fruit along the length of the front edge making sure that the prunes are evenly distributed. Roll the pastry around the fruit into a sausage shape, tucking in the ends. Repeat with the remaining 6 sheets. The amount is enough for 2 strudels.
Transfer to baking sheet lined with parchment paper. Brush each roll with melted butter.
Bake in the oven at 190°C for 25-30 minutes or until crisp and golden.
Dust with powdered sugar and serve warm or chilled the following day.


Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat.


16 servings


Thursday, December 10, 2020 - 12:01pm

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