Apple Strudel in Fillo Pastry
Ingredients
500 gm tinned apple slices or 1kg fresh apples (peeled& blanched)
1/3 cups raisins, soaked over night in 3 or 4 caps of Campbell's Muscat
1 tea spoon fresh vanilla essence
3 tablespoons sesame seeds, lightly browned in a dry a fry pan
3 sheets Fillo pastry per person/parcel
Canola oil sprays can (Home Brand) or similar
Pinch of cinnamon
Method
Mix raisin & apples together
500 gm tinned apple slices or 1kg fresh apples (peeled& blanched)
1/3 cups raisins, soaked over night in 3 or 4 caps of Campbell's Muscat
1 tea spoon fresh vanilla essence
3 tablespoons sesame seeds, lightly browned in a dry a fry pan
3 sheets Fillo pastry per person/parcel
Canola oil sprays can (Home Brand) or similar
Pinch of cinnamon
Method
Mix raisin & apples together
Lay one sheet of Fillo on a dry surface, lightly spray with Canola oil
Lightly sprinkle sesame seeds in the middle 1/3 rd of pastry
Repeat with, spray & seeds on the 2nd sheet of Fillo
Lay the 3rd sheet on top, Place apple mixture in the bottom middle of pastry, roll up 1/3rd of Fillo, folding both sides into one and other, making a small parcel. Lightly spray all sides of Fillo Parcel.
Pre Heat fan bake oven @ 195 /200 Deg C for 15 minutess. Place parcels on baking tray or baking paper, sprinkle with seeds Bake until golden brown.
Custard
Make your own or buy pre made, add 2/3 cup Campbell's Muscat Place custard on a warmed desert plate.
Make your own or buy pre made, add 2/3 cup Campbell's Muscat Place custard on a warmed desert plate.
Wine Match
Serve with a small glass of chilled Campbell’s Rutherglen Muscat.
