An easy apple strudel recipe using delicious British Bramley apples.
5 Bramley apples
100g light brown soft sugar
2 tsp. ground cinnamon
6 sheets ready-made filo pastry
100 g unsalted butter, melted
Preheat oven to 190°C (170°C fan) mark 5 and put in a large baking tray to preheat. Peel, core and cut the apples into 2cm (3/4in) pieces. In a mixing bowl, combine the sugar and cinnamon. Set aside about 1tbsp of the sugar mixture and mix the rest with the apples.
Lay one sheet of filo on a large piece of baking parchment and brush with some of the melted butter, then sprinkle over a little of the reserved sugar mixture. Lay on another sheet of filo and continue the buttering/sprinkling process until all the filo is stacked (keep aside remaining butter and sugar mixture).
Spoon the apple mixture on to the filo in a central line (lengthways), leaving a 2.5cm (1in) pastry border at both ends. Fold the short sides on to the apples, then fold one of the long
sides over the filling and continue to roll up (with the help of the parchment).
Brush with remaining butter and sprinkle over remaining sugar mixture. Transfer strudel (still on parchment, seam-side down) on to the preheated baking tray. Bake for 30-35min until golden and crisp.
Remove tray from oven and allow strudel to rest for 10min before transferring to a serving plate. Drizzle with any tray juices, dust with icing sugar and serve.