Ginger and cinnamon are the perfect companions for baked apples in this easy strudel. Serve warm or hot, depending on the season
Red apple, unpeeled
3 medium, peeled, cored, thinly sliced
Reduced fat oil spread
2 tbs, melted
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine cinnamon, ginger and sugar in a small bowl.
- Place apples in a medium bowl. Add juice and toss to coat. Drain apple mixture and discard juice. Reserve ½ tsp spice mix. Add remaining spice mixture and breadcrumbs to apples and toss to coat.
- Place 1 sheet of filo on a flat surface and lightly brush with spread. Top with another sheet of filo and lightly brush with spread. Repeat with remaining filo to make a rectangular stack (leave some spread for Step 4). Arrange apple mixture along 1 short side of filo (see tip), leaving a 4cm border at each end. Roll filo to enclose filling.
- Place strudel, seam-side down, on prepared tray and brush with remaining spread. Sprinkle with reserved spice mixture. Bake for 35–40 minutes or until golden. Cut into thick slices to serve.
TIP: Arrange apple mixture in an even mound when placing on pastry. This will help the strudel keep an even shape when cooked. Fresh filo pastry sold in the chiller cabinets of most supermarkets is easier to work with and less likely to break than the frozen filo sold in the freezer cabinets.