Phyllo Apple Strudel
Source – Bing
4 sheets of phyllo pastry
2 large granny smith green apples, peeled and diced into small bite sized cubes
4 T butter
1 t five spice powder
1 t vanilla extract
2 T of raisins
2 T of rum
2 T brown sugar, or more to taste
Icing sugar to dust
Soak the raisins in rum overnight in fridge.
Cook the apples, butter, vanilla and brown sugar over low heat for 5 minutes till apples are softened. Add raisins and stir till warmed. Set aside to cool.
Place a sheet of non-stick cooking paper on a baking sheet. Preheat oven to 200 deg C.
Melt 2 T of butter and brush the phyllo sheets with the melted butter, sheet by sheet. Lay the sheets neatly on top of each other.
Place the cooled apple filling mixture on the pastry and roll it up like a sausage roll. Be careful not to roll too tight or the filling will spill out from the sides. Seal the pastry at the ends and sides with butter.
Place on baking sheet and bake for 25 minutes in the oven. It is ready when the pastry has turned a beautiful golden brown.
Remove from oven and set aside till ready to serve. Or keep warm in a 50 deg C oven.
Serve with Manuka Honey Cream and toasted almond flakes.
MANUKA HONEY CREAM – whisk 500 ml of thickened cream with 2 T of Manuka Honey and 1 t of vanilla extract till smooth and stiff. Chill until ready to serve.