Tuesday, 4 October 2011

Apple Blackberry and Ginger Strudel

Super Seasonal Strudel
On Sunday we had a big roast, hooray! We wanted some dessert that wasn't too heavy but full of flavour. Having assessed that cox apples and brambles were in season, and an excellent match to boot, I made a strudel. I found a recipe for a pear and ginger one, so added a little of that spice in to the mix. I picked up the candied stuff whilst on holiday, so I'm not sure where to get it from here, so stem would be fine. Tasty! It takes minutes to throw together, and really delivers on taste. Perfect with a dollop of cream.
750g cox apples
150g blackberries
50g granulated sugar
20g dark brown sugar
60g melted butter
20g candied ginger (or 40g of stem)
6 sheets of filo pastry
handful of flaked almonds
icing sugar to dust

- heat the oven to gas 6 and line a baking sheet with baking paper. 
- peel and core the apples and chop in to 1cm dice. Put half the butter in to a frying pan on a gentle heat. Tip in the apples and a the sugar and cook until they begin to soften. Transfer in to a bowl and cool for a few minutes. Add the ginger and the blackberries and stir gently.
- Place two sheets of filo on to the baking sheet and brush with a little of the butter. Spoon the filling down the long side. Fold the sides up and over the filling. Place another sheet on top and tuck under the sides. Repeat this, brushing with butter after each sheet. (Alternatively, place all sheets on the baking sheet, add the filling to one end, fold over the edges and roll).
- Brush with the last of the butter and sprinkle on the almonds.
-Bake for 20 minutes. Dust with the icing sugar and serve with some cream.

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