Granny Smith apples are excellent in baking as they hold their shape, and the beautiful balance of sweetness with a touch of tartness.

Full of spice and everything nice, this recipe comes from BBC Good Food. A warming autumnal pudding to enjoy!

Ingredients

  • 100g golden granulated sugar, plus extra 
  • 1 vanilla pod, scrape seeds
  • 4 Granny Smith apples, peeled and diced
  • 25g currants
  • 25g sultanas
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg 
  • 85g walnuts, chopped
  • 6 large sheets filo pastry
  • 50g butter, melted
  • 200ml crème fraîche

Method

  1. Heat oven to 200 or 180C fan forced oven.
  2. Heat 75g of sugar and vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for five to eight minutes - till golden brown and caramelised.
  3. Add apples, currants, sultanas, allspice, nutmeg and walnuts.
  4. Cook for 10 minutes or until the apple is tender.
  5. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
  6. Line two baking trays with baking paper.
  7. Place a sheet of filo on one of the trays, then brush lightly with the melted butter.
  8. Sprinkle over one teaspoon of sugar.
  9. Repeat the process until there are three layers of filo.
  10. Repeat with the remaining sheets of filo on the second tray.
  11. 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.
  12. Brush with melted butter and sprinkle over one tablespoon sugar. 
  13. Bake for 25 minutes or until the pastry is golden brown and crisp.
  14. Allow to cool slightly, then cut each strudel into six diagonal slices.
  15. Serve two slices each with a dollop of crème fraîche.

The strudel can be made up to one day ahead if kept chilled, and baked fresh.