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Custard Apple And Apple Strudel




Source of Recipe


australian women's weekly


List of Ingredients




50g butter
¼ cup caster sugar
2 granny smith apples, peeled and diced
3 tablespoons brandy
1 custard apple, seeds and flesh removed
½ teaspoon cinnamon
juice of 1 lemon
5 sheets filo pastry
50g melted butter
2 tablespoons dried breadcrumbs
½ cup pecans, toasted and finely chopped
1 tablespoon milk
double cream to serve

Recipe



Preheat oven to 200°C.

Melt 25g of the butter in a small frying pan. Add apples and sugar and
cook, stirring for 2 minutes. Add brandy and set alight with a match.
When the flames die down stir through custard apple, cinnamon, pecans and
lemon juice. Set aside to cool.

Melt remaining butter. Remove filo from pack, and - working quickly- brush
each sheet with melted butter, layering as you go.

Place the pastry on a clean tea towel.

Sprinkle filo with the breadcrumbs, and then the pecans.

Spread the apple mixture down the long side of the pastry. Roll the strudel
up (as you would a swiss roll).

Place on a greased baking sheet. Brush lightly with milk, and bake for 20
minutes or until crisp and golden.

Serve warm with double cream.