Recipe: Apple and cinnamon strudel

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Wednesday Dec 28 2011

This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love — delicious served hot or cold.

Serves: 8

Prep time: 25 minutes

Cook time: 25-30 minutes

Syns per serving: 4.54.54.5

Ingredients

681g/1 1/2lb cooking apples

28g/1oz sultanas

1/2 level tsp cinnamon

Grated zest of 1 lemon

Fry Light, for spraying

4 x small sheets filo pastry

28g/1oz low-fat spread, melted

1 level tsp icing sugar, for dusting

Artifical sweetener, to taste

Method

1. Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.

2. Spray a large baking sheet with Fry Light and place a sheet of filo pastry on top.

Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with remaining two sheets, brushing with more low-fat spread.

3. Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.

4. Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.

5. Cool slightly before dusting with icing sugar and cutting into thin slices to serve.

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