Cinnamon Apple Strudel

Preparation Time: 25 minutes
Cooking Time: 35 -40 minutes
Serves: 6 people
Can be made in advance Can be parev

It is always nice to celebrate Tu B’shvat with something apple and what could be better than cinnamon apple strudel.

True Viennese apple strudel should be paper thin. It is an acquired skill, a little time consuming but certainly worth while. However using ready made filo pastry is definitely the next best substitute. Filo pastry is more crumbly and slightly thicker in texture than the real strudel pastry but its advantage of using it straight from the packet certainly has its place in your list of store cupboard ingredients. Always keep it covered with a damp cloth or cling film when you are not using it as the pastry dries out, sticks together and becomes brittle very quickly. Buy it fresh and then any left overs can be frozen. Each brand has different size sheets so be prepared to use the quantity of pastry as a guide line.

Apple strudel has been very popular with the Jewish population for decades and today the story has not changed. Serve it for dessert or afternoon tea.

Ingredients:

For the Filling:

Garnish: 3 tablespoons icing sugar mixed with 2 teaspoons ground cinnamon

Method:
1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2) Line a baking tray with non-stick baking parchment paper.
3) Mix all the filling ingredients together.
4) Take 3 sheets of pastry out of the packet, using the melted margarine, brush each sheet thoroughly to the edges and stack on top of each other.
5) Take another set of 3 sheets of filo pastry and do exactly the same twice again. (You should have 4 stacks of pastry) Stick 2 stacks horizontally together and 2 stacks vertically together.
6) Put all the filling ingredients inside the pastry. Roll the short sides of the pastry inwards. Brush with some more margarine and roll together like a parcel.
7) Brush the strudel with margarine so that it is completely coated. Sprinkle over some sesame seeds.
8) Bake for 35 – 40 minutes or until golden brown.

To serve the stylish way: Dust with some cinnamon icing sugar. Serve with custard, ice cream or thick cream.

Non Dairy Custard

Ingredients:

Method:
1) Beat the eggs with the sugar until pale and thick.
2) Heat the milk to the boil. Take 2 tablespoons of the milk and mix it with the custard powder so that if forms a paste.
3) Whisk the remaining milk into the custard paste. Pour the custard milk into the egg and sugar mixture. Mix together.
4) Return to the saucepan and heat gently stirring continuously.
5) Continue to cook until it coats the back of a spoon.

For more information about my recipes or to book on cookery school call 0845 108 22 68 or email denise@jewishcookery.com.

Need to a new idea to raise money for your synagogue or charity why not have a cookery demonstration. Call Denise on 0845 108 22 68 to discuss it further.