Apple Strudel with Maple Syrup Fudge Sauce
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Category
Dessert, Strudel
Author:
Dairy Diary
Servings
8
Prep Time
20 minutes
Cook Time
40 minutes
Calories
302
Filo pastry is fat-free, but by the time lashings of melted butter is used to liberally brush between the sheets, the calories pile on! This recipe uses a drizzle of olive oil but it is still is a generous crowd pleaser. And being so low in calories you can afford to indulge in sweet fudge sauce trickled over the top. Austrian in origin, the word Strudel translates to "whirlpool" which the finished pastry resembles when cut to reveal its thin sheet of dough rolled around the sweet apple filling.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here
Ingredients
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Tart dessert apples 4, peeled, cored and diced
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Lemon 1 small, zest and juice
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Fresh breadcrumbs 4 tbsp
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Caster sugar 25g (1oz)
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Filo pastry 6 sheets (50g / 2oz)
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Sunflower or light olive oil 2tbsp
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Icing sugar 1tsp
For the maple fudge sauce
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Butter 50g (2oz)
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Soft light brown sugar 125g (4oz)
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Maple Syrup 2 tbsp
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Double cream 5 tbsp
Directions
Preheat the oven at 180C / 160 fan / gas 4. Chop the apples into small dice and place in a bowl with the lemon zest and juice and toss together well. Stir in the breadcrumbs and sugar.
Lay 3 sheets of filo side by side on a clean tea towel, overlapping each longest edge by 5cm (2 inch). Brush with the oil and then lay the remaining sheets on top and brush with remaining oil.
Spoon the diced apple along the width leaving 5cm (2inch) border at the bottom and each end of the filling. Use the tea towel to help, roll the pastry from the longest edge to form a thick roll, folding the ends in like a parcel.
Place on a baking sheet, curving it if needed and cook for 40 minutes or until the pastry is golden brown and crisp. If the pastry is browning too much toward the end of the cooking time, cover loosely with some foil.
Leave to cool a while on the baking tray before transferring to a flat serving platter or board.
Meanwhile make the sauce. Melt the butter in a small heavy-based saucepan, add the sugar and syrup and stir over a low heat until the sugar has dissolved. Stir in the cream and leave to bubble for a few minutes then remove from the heat to cool a little.
Serve slices of Strudel drizzled with the warm fudge sauce and a dusting of icing sugar over the flaky pastry.
Recipe Note
This sweet fudge sauce keeps well in the fridge. Store in a lidded jam jar or container.
Replace one apple with a punnet or raspberries or blueberries.
Add a sprinkling of cinnamon to the apple mix.