Here we go…my very first recipe post =D

I was in the mood for a fruity dessert option this weekend and decided I should try my hand in making a strudel. It turns out that the recipe is really quite simple, and the fiddliest part was making sure I didn’t rip the filo pastry when buttering it.

The thickly cut fruit filling; green granny smith apples and rhubarb. I tried the rhubarb after soaking it in boiling water for a minute, definitely needs a longer cooking time to be edible…too sour!

The dry ingredients combined with a splash of vanilla extract (one of my favourite dessert ingredients) and the fruit. I enjoy cooking that little bit more when I can pick at the ingredients whilst I go, the apple tasted exceptionally good with this coating.

After lying out and buttering all the sheets of filo it was time to wrap it all up and get it in the oven. I assume you can keep adding more and more filo layers if you want, I decided to stick with eight. I would have liked to put some flaked almonds on the outside but had run out. Definitely next time for some extra crunch!

Apple & Rhubarb Strudel

Adapted from Donna Hay Seasons. Serves 8

Ingredients:

4 large Granny Smith apples (or six medium sized) peeled and sliced

1/2 a bunch of Rhubarb chopped

1/2 cup of caster sugar (165g)

1 teaspoon of vanilla extract

1/2 teaspoon cinnamon

1 1/4 cups almond meal (150g)

8 sheets of filo pastry

100g butter, melted

Icing sugar for dusting

Method:

Preheat the oven to 180°C.

Place the rhubarb into boiling water for one minute to soften them up and start the cooking process and then place it with the apple, sugar, vanilla, cinnamon and almond meal in a large bowl. Toss to combine and then set aside.

Layer out the filo sheets and in between each layer; brush over with the melted butter.

Place the apple and rhubarb mixture in the centre of the pastry lengthways. Fold over each end and then roll to enclose. Brush the remaining butter on the outside of the strudel.

Place on a baking tray lined with baking paper and bake for 25-30 minutes or until crisp and golden. Dust with icing sugar.

As I mentioned before it is a very simple and quick recipe, and great if you are having people over for a coffee or afternoon catch up. I served it up with a bit of vanilla ice cream, but you could also use a vanilla yoghurt, custard or cream on the side.

Kali Orexi (Enjoy).