Apple, Orange and Cranberry Strudel
The perfect dessert for winter and the cooler months. Apples, oranges and cranberries make for a perfect flavour combination, and anything wrapped in filo pastry has got to be a winner in our books!
Recipe Tester Feedback: “A lovely combination of flavours, making the perfect strudel. An impressive dessert to take as a plate." - Kristen
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes + 10 minutes resting time
Cooking Time 35-45 minutes
Cannot be frozen
- bread - 2 slices, day old, wholemeal, roughly broken up into pieces
- orange peel - 2 strips
- cinnamon - 1 tsp
- mixed spice - 1 tsp
- vanilla bean paste - 2 tsp
- butter - 40g, cubed
- apple - 4, granny smith, peeled, cored and quartered
- cranberries - 80g, dried
- filo pastry - 8 sheets
- butter - 60g, melted
- Preheat the oven to 180C. Line a baking tray with baking paper.
- Add the bread pieces (from 2 slices), orange peel (2 strips), cinnamon (1 tsp) and mixed spice (1 tsp) to the bowl. Chop Speed 7 / 4 seconds.
- Add the vanilla bean paste (2 tsp) and cubed butter (40g) to the bowl. Mix Speed 5 / 1 second.
- Repeat Speed 5 / 1 second.
- Add the quartered apples (4) and dried cranberries (80g) to the bowl. Mix Speed 4 / 2 seconds. Check the consistency of the apple mixture. Repeat the chopping in two second increments until you have achieved a finely diced texture.
- Place a sheet of filo pastry (8 total) onto the prepared tray. Brush with melted butter (60g total). Top with another sheet of pastry. Brush with butter again. Repeat the process for all 8 sheets.
- Place the apple mixture into the middle of the pastry longways to form a log shape.
- Fold the two ends in towards the middle of the pastry and bring the sides in.
- Flip the log over and place it on the prepared tray seam side down.
- Brush with the remaining melted butter.
- Bake for 35-45 minutes or until golden.
- Allow to rest for 10 minutes before slicing and serving.