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Wood Fired Apple Strudel

With its layers of flaky and buttery filo pastry this traditional Viennese dish makes a delicious dessert or indulgent snack to have with your morning coffee.  You can use all sorts of fruit for the filling – we used apples and pears plus some of our home-made mincemeat. Watch David making it in our Alfa 4 Pizze on this week’s #woodfiredweekly here.

Wood Fired Apple Strudel – Ingredients

  • 6 large sheets of filo pastry
  • 100g melted butter
  • 2 eating apples, peeled, cored and thinly sliced
  • 2 pears, peeled, cored and thinly sliced
  • 200g mincemeat
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 50g chopped walnuts
  • Finely grated zest of 1 orange and 1 lemon

Wood Fired Apple Strudel – Oven state, equipment etc

4-5 Mississippi

Heat deflector in place

Wood Fired Apple Strudel – Method

1. On a buttered board, lay a sheet of the filo pastry and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo.

2. Mix together the fruit, mincemeat, spices and zest in a bowl.

3. Pile the fruit mixture evenly on top of the pastry, making sure you have enough overlap on all sides.

4. Fold up the short ends of the pastry first and then the long ends so that you have enclosed the filling completely.

5. Place a piece of baking parchment on a baking sheet and then place the strudel on top with the fold on the bottom.

6. Brush with more melted butter and cook for about 30 minutes until the strudel is golden brown, turning regularly to ensure an even bake.

7. Take out of the oven, dust with plenty of icing sugar and serve in slices with clotted cream or vanilla ice cream

Wood Fired Apple Strudel – Alternatives

  • add some chunks of chocolate to a pear filling for an extra treat
  • try a savoury version with sweet potato, feta and mixed nuts or seeds
  • in the summer months use apricots and raspberries mixed with brown sugar
  • roasted tomatoes, feta and basil make an interesting vegetarian dish

Wood Fired Apple Strudel – Wine suggestion

Our friends at Michael Sutton’s Cellar suggest that a warming Amontillado sherry would compliment this dish nicely.

Happy Cooking and see you next week,

Holly & David

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