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APPLE STRUDEL
A crisp, golden phyllo pastry parcel containing a luxurious filling of apples, dates and almonds.

APPLE STRUDEL

Servings: 8

Ingredients

4 tart green apples, peeled and coarsely grated
6 fresh dates, seeded and chopped
¾ cup caster sugar
1 tsp NOMU Vanilla Extract
1 tbsp NOMU Sweet Rub, plus extra to sprinkle
150g ground almonds
1 egg yolk
5 sheets phyllo pastry, thawed
100g butter, melted
½ cup flaked almonds

Directions

Preheat the oven to 180°C.

Place the apples, dates, sugar, vanilla, Sweet Rub, ground almonds and egg yolk into a bowl and mix thoroughly until combined.

Layer the phyllo sheets on top of one another, brushing with melted butter between each layer. Spoon the apple mixture along the middle of the length of the phyllo pastry. Fold over the ends and roll to enclose. Brush the top of the pastry with butter and sprinkle with the almonds. Finish with a generous sprinkling of Sweet Rub.

Place the strudel on a baking tray and bake in the oven for 20 to 25 minutes, until the pastry is crisp and golden. Slice into portions and serve while still warm with custard or vanilla bean ice cream.

 

Tip: Granny Smith apples work perfectly in this recipe.

Ingredients

4 tart green apples, peeled and coarsely grated
6 fresh dates, seeded and chopped
¾ cup caster sugar
1 tsp NOMU Vanilla Extract
1 tbsp NOMU Sweet Rub, plus extra to sprinkle
150g ground almonds
1 egg yolk
5 sheets phyllo pastry, thawed
100g butter, melted
½ cup flaked almonds

Directions

Preheat the oven to 180°C.

Place the apples, dates, sugar, vanilla, Sweet Rub, ground almonds and egg yolk into a bowl and mix thoroughly until combined.

Layer the phyllo sheets on top of one another, brushing with melted butter between each layer. Spoon the apple mixture along the middle of the length of the phyllo pastry. Fold over the ends and roll to enclose. Brush the top of the pastry with butter and sprinkle with the almonds. Finish with a generous sprinkling of Sweet Rub.

Place the strudel on a baking tray and bake in the oven for 20 to 25 minutes, until the pastry is crisp and golden. Slice into portions and serve while still warm with custard or vanilla bean ice cream.

 

Tip: Granny Smith apples work perfectly in this recipe.

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