- 500g (1lb 2oz) braeburn apples, peeled & finely chopped
- 1 lemon, juiced
- 100g (4oz) pecans, roughly chopped
- 100g (4oz) sultanas
- 1 tbsp ground cinnamon
- 1 tsp mixed spice
- 150g (5oz) light muscovado sugar
- 6 sheets of Filo pastry
- 100g (4oz) melted butter
- 25g (1oz) flaked almonds, to scatter
- 1 tbsp icing sugar, to dust
Preheat the oven to 180C/160C fan/350F/Gas 4. Toss the apple chunks in a large bowl with the lemon juice to prevent them from browning. In a separate bowl mix the pecans, sultanas, cinnamon and the muscovado and stir to combine.
Drain the apples and toss with the mixed spice before stir through the nut mix.
Working quickly so the pastry doesn’t dry out lay one sheet of filo on a clean work surface and brush with melted butter. Repeat with another layer of pastry. Spoon over a third of the apple & pecan mix then repeat the layers of filo & apple twice more.
With a long edge of the strudel closest to you gently roll the pastry up lengthways like a Swiss roll. Pinch the ends closed.
Carefully transfer to a baking tray, placing the seal underneath and brush with any remaining butter. Bake for 20 minutes until golden brown. Scatter with flaked almonds and dust with icing sugar to serve.
If you want to prepare ahead you can freeze the strudel before baking. Then just bake straight from frozen adding 10-15 minutes to the cooking time