Some say life’s too short to stuff a mushroom, I say life’s too short to make home-made filo pastry. I’m more than happy to whizz up a quick batch of puff, shortcrust or hot water pastry – I think it tastes much better than shop bought. Filo, at least to me, is just that little bit too finicky and time-consuming to make from scratch.
That’s why I picked up a pre-made pack of filo for my apple & sultana strudel.
Yes, I know that filo (or phyllo) is Greek and apple strudel (or apfelstrudel) is German, but the former is the closest thing to the type of pastry traditionally used to encase the filling. Apparently you should be able to read a newspaper through it, it’s so thin!
The filling is quick to make, I added sultanas to my apples, but you could try adding walnuts, dates or figs instead. The trickiest part is the assembly. Place the pastry onto a clean tea towel or baking parchment before filling and use it to help with rolling.
It’s best served hot, and always with cream… or ice cream… or both!
- 75g/2½oz cocoa
- 75g/2½oz dessicated coconut
- 150g/5⅓oz caster sugar
- 50g/1¾oz plain flour
- 1tsp baking powder
- pinch of salt
- 175g/6oz butter
- 3 eggs
- 1tsp vanilla essence
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Grease a
20cm² / 8inch² cake tin
- In a large mixing bowl, combine all the dry ingredients and make a well in the centre
- In a small bowl, microwave the butter for about 15-20 seconds to just liquefy but not cook. Allow to cool slightly
- Lightly whisk the eggs in a measuring bowl before adding the vanilla essence
- Pour the wet ingredients into the well of the dry ingredients and combine well using a spatula
- Pour the batter into the greased tin and bake for 25-30 minutes
- Allow to cool in the tin before slicing into squares
- Can be stored in a cool place in an airtight container for about 3 days