Sweet fruit flavours pair perfectly with flaky filo pastry and cinnamon. Source: Getty.
These super-simple strudels are great for sharing anytime of year. Serve with custard or ice-cream and enjoy!
5 (750g) granny smith apples, peeled, quartered, cored, sliced
1/3 cup caster sugar
1 tsp ground cinnamon, plus extra to serve
1/4 cup sultanas
8 sheets filo pastry
60g butter, melted
1/4 cup fresh breadcrumbs
1 1/2 cups vanilla custard, to serve
Icing sugar, to serve
Combine apples, 1 tablespoon sugar, 1/4 teaspoon cinnamon and 2 tablespoons of water in a large frying pan over medium heat. Cover. Cook, stirring occasionally, for 10 minutes or until apple is just tender. Remove lid. Stir in sultanas. Cook, uncovered, for a further 4 minutes or until liquid has evaporated. Set aside to cool completely.
Preheat oven to 180C or 160C fan-forced. Line a large baking tray with baking paper.
Combine remaining sugar and cinnamon in a bowl. Place 1 sheet of pastry on a flat surface with 1 long side closest to you. Brush with melted butter. Sprinkle with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 filo sheet. Brush with melted butter and sprinkle with another teaspoon of cinnamon-sugar mixture. Repeat layering with pastry, melted butter and cinnamon-sugar mixture. Sprinkle filo stack with breadcrumbs.
Leaving a 7cm edge, spoon apple mixture along the long edge closest to you, leaving a 9cm border at both short ends. Fold in ends and roll up to enclose filling. Transfer to prepared baking tray, seam-side down. Brush with remaining melted butter and sprinkle with remaining cinnamon-sugar mixture.
Bake strudel for 30 to 35 minutes or until golden and crisp. Set aside for 5 minutes to cool. Serve with custard and sprinkle with icing sugar and a little extra cinnamon.