• 3-4 sheets filo pastry

  • 1 apple, cored and cut into chunks

  • 1 tsp cinnamon

  • 50ml Grand Marnier

  • 40g flaked almonds

  • 80ml whipping cream

  • 150g butter, melted in a pan

  • 2 tbsp brown sugar

  • 1tbsp caster sugar

  • Icing sugar to dust


  • 1.

    Soak the raisins in the Grand Marnier for 5 minutes, then drain.

  • 2.

    In a frying pan, caramelise the apples with the brown sugar and cinnamon in a little butter until golden brown, about 3 minutes. Stir in the almonds and raisins and cook for a further minute, coating everything in the caramel. Remove from the heat and allow to cool for a few minutes.

  • 3.

    Lay out the filo pastry, brushing each sheet with butter and dusting with a little icing sugar before layering 3 or 4 on top of each other.

  • 4.

    Spoon the apple filling in a line down the middle of the pastry, then fold in each of the opposite sides to form a long parcel.

  • 5.

    Brush the top with butter and dust with a little caster sugar. Bake in the oven for 7-8 minutes for 200C.

  • 6.

    Whip the cream until thick and serve the strudel fresh from the oven with the cream drizzled over and a dusting of icing sugar.

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