Mrs. Jackson Cooks

Life through food

Filo apple and blueberry strudel

on August 23, 2011

This is another recipe to use up the contents of my mother in laws fridge.  She had filo pastry and a load of cooking apples.  So this seemed obvious!  I added the blueberries and almonds to make it more interesting.  And it seemed to  go down very well.  I used very little sugar in this, and as it’s filo pastry – this is actually fairly low in calories for a dessert.

According to the calorie recipe wizard – it’s 161 calories per slice, which for a dessert is nothing really.  You can quite happily have a slice and not feel guilty.  Of course if you add icecream or clotted cream to it, that’s going to up the calories quite considerably.  But you could go for a frozen or normal yoghurt instead or custard to reduce the calories, or just eat plain.

You can also freeze this.  Just make the strudel and freeze before cooking.  Defrost and bake as normal making sure you add the cinnamon on top before putting it in the oven.  And because of this, it makes an easy dinner party or family dinner dessert as it can be done ahead of time and defrosted when needed.

It’s also super simple to make.  I was expecting the whole thing to be harder than it was really.  I got the recipe from here and except for adding the blueberries and almonds, I kept to the recipe (mostly because it’s so simple, it’s hard to do anything else!).

I also made an apple and cherry pie with normal shortcrust pastry (all from her fridge!) but I’m not great with shortcrust pastry and whilst it tasted nice, it could have been better so I shall wait to post about that until I perfect a pie!

Filo apple and blueberry strudel

Serves 8

  • 1 packet of filo pastry (5-6 sheets)
  • 50g butter, melted
  • 500g apples, peeled, cored and sliced
  • 100g blueberries
  • 50g flaked almonds
  • 50g demerara sugar
  • 2 tsp cinnamon
  1. Mix together the apples, blueberries, almonds, 1 tsp cinnamon and sugar.  Set aside.
  2. Using a clean tea towel, lay 1 sheet of filo pastry on top of it.  brush with melted butter.  Lay the next sheet on top and repeat.  Repeat until you’ve layered all the sheets.
  3. Place the apple filling in the top third of the pastry (if looking at it wide side on), leaving about 5cm edge at top.
  4. Using the tea towel, fold the top edge over the filling.  Follow this by folding up the bottom part of the pastry over the filling to join the other side of the pastry.  Try to do this as tight as possible.
  5. Carefully place on a buttered baking tray, seam side down.
  6. Brush the remaining butter over the top of the strudel and sprinkle over some more cinnamon.  Bake in the oven for 30 minutes or until golden brown.
  7. Remove, slice and serve with custard, ice cream or cream.  It’s also good cold.
  8. Enjoy 🙂

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