Viennese Apple Strudel

Paper-thin pastry rolled around cinnamon apples, raisins and toasted crumbs.

Prep & cook1 hr 10DifficultyMediumServes6

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1
Heat the oven to 190°C and toss sliced apples with sugar, raisins and cinnamon.
2
Toast breadcrumbs in a spoon of butter until golden.
3
Layer filo with melted butter, then scatter over the crumbs and apple mixture.
4
Roll firmly, tuck in the ends and brush with more butter.
5
Bake 35–40 minutes until crisp; rest 15 minutes before dusting with sugar.

Chef’s tip

Breadcrumbs absorb apple juice and keep the pastry base crisp.