Craving a delicious dessert that won’t take hours to prepare? Look no further than Rick Stein’s apple strudel, a culinary gem featured in his cookbook ‘Rick Stein’s Long Weekends.’ This straightforward recipe delivers a flaky, flavorful treat that’s sure to impress.
Stein’s apple strudel is a testament to the power of simplicity. With a preparation time of just 30 minutes and a baking time of 40 to 45 minutes, this dessert is perfect for those nights when you’re looking for a satisfying treat without the fuss. The key to achieving a perfectly crisp crust lies in melting the butter first, as Stein emphasizes in his recipe. This simple trick ensures a delightfully flaky texture that elevates the strudel to new heights.
The recipe itself is a symphony of textures and flavors. The juicy Bramley apples, infused with cinnamon, lemon zest, and a touch of sugar, provide a sweet and tangy base. The addition of raisins adds a touch of sweetness and chewy texture, while the golden-brown breadcrumbs create a satisfying crunch. The filo pastry, brushed generously with melted butter, adds a layer of flaky goodness that complements the filling perfectly.
After baking, let the strudel cool to room temperature and dust it with icing sugar for a touch of sweetness. Serve warm with a dollop of cream, a scoop of ice cream, or a generous drizzle of custard. This classic dessert is sure to delight your taste buds and leave you wanting more.
Here’s what you’ll need:
* 750g Bramley apples, peeled, cored, quartered, and sliced
* 1.5 tsp ground cinnamon
* Zest of half an unwaxed lemon
* 2 tsp lemon juice
* 100g golden caster sugar
* 75g raisins
* 95g butter
* 40g white breadcrumbs
* 6 large sheets filo pastry
* 1 tbsp icing sugar
Instructions:
1. Preheat your oven to 190°C (170°C fan/gas mark 5) and line a baking tray with parchment paper.
2. In a bowl, mix the apples with cinnamon, lemon zest and juice, sugar, and raisins.
3. Melt 20g of butter in a frying pan and fry the breadcrumbs until golden brown. Add the breadcrumbs to the apple mixture.
4. Melt the remaining butter in a separate pan.
5. On a clean, dry tea towel, lay out a sheet of filo pastry and brush with melted butter. Repeat with another sheet of filo and continue until all sheets are used.
6. Pile the apple filling along the length of the pastry on one side, about 2-3cm from the edge. Use the tea towel to help you roll the pastry up to enclose the filling.
7. Tuck in the ends and roll the seam-side down onto the prepared baking sheet.
8. Brush the strudel with the remaining melted butter.
9. Bake for 40-45 minutes, until golden brown.
10. Let the strudel cool to room temperature and dust with icing sugar.
11. Slice and serve with cream, ice cream, or custard.
