As we know, Granny Smiths are excellent in baking because they hold their shape and beautifully balance sweet flavours with a touch of tartness.
This recipe comes from BBC good food, which describes it as a “warming autumnal pudding”. It’s certainly full of spice and everything nice!
100g golden granulated sugar, plus extra
Seeds scraped from 1 vanilla pod
4 Granny Smith apples, peeled and diced
25g each currants and sultanas
1 tsp ground allspice
1 tsp ground nutmeg
85g walnuts, chopped
6 large sheets filo pastry
50g butter, melted
200ml crème fraîche
Heat oven to 200C/180C fan. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for five to eight minutes, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 minutes or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over one teaspoon of sugar. Repeat the process until there are three layers of filo. Repeat with the remaining sheets of filo on the second tray.
Divide the apple mix along the shorter edge of both pastry sheets and gently roll into two logs, tucking in the ends as you go. Brush with melted butter and sprinkle over one tablespoon sugar. (This can be made up to one day ahead if kept chilled). Bake for 25 minutes or until the pastry is golden brown and crisp. Allow to cool slightly, then cut each strudel into six diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.