tried perth apple strudel in singapore, can't find in Toronto, anyone has the recipe?

Answer 1

Serves 6

You need:
1 kg Granny Smith apples
4 or 5 sheets of filo pastry (the packet variety is perfect)
Light olive oil
1/2 cup brown sugar
1/2 fresh breadcrumbs
1 tsp ground cinnamon
50 g blue cheese
Juice and grated rind of 1 lemon
2 Tbsp chopped nuts
1 cup sultanas or raisins

Method:
Chop the apple into small pieces. I leave the skins on.

There is plenty of goodness in the skins and it gives more texture to the strudel. Add the lemon juice. This stops the apple browning and provides nice acidity.

Stir in the lemon rind, brown sugar, cinnamon, breadcrumbs, crumbled cheese, nuts and sultanas. Set aside.

Place damp tea towel on the workbench.

Take five or six sheets of the filo pastry out of the packet and place on the damp towel. Brush the top with a smear of light olive oil.

Next, turn the top sheet over, brush it with some oil.

You’ve now got two sheets which will stick together with the oil but separate to give you the flaky effect during cooking.

Take those two sheets and flip them over to reveal a new sheet which you then brush.

It is now just a matter of repeating until each sheet has been very lightly oiled.

Put the filling on the leading edge of the pastry in a long, neat heap, Fold the side pieces of pastry over the heap.

Roll the parcel up and with the join underneath, place onto an oiled baking tray. Put in the oven at 200°C for about 35 minutes.

Once cooked, allow to cool then dust with a little icing sugar. Serve warm or cold.