|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 148g||54%|
|Dietary Fiber 10g||36%|
|Total Sugars 50g|
|Vitamin C 84mg||420%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Strudel is welcome on any table at any time of year, be it with a cup of tea or as a delicious dessert with lashings of custard poured over it. So, why not bring it out for the Christmas festivities, dress it up like the tree, all fancy for the holidays?
The filling is based on the traditional recipe, but with a lovely warm Christmas feel to thanks to mincemeat, warm spices, sharp apple, almonds, and marzipan—it's practically Christmas in pastry!
3 tablespoons mincemeat
2 ounces (55 grams) natural uncolored marzipan, crumbled
3 tablespoons almonds, blanched, roughly chopped
3 teaspoons mixed spice
1/4 cup (55 grams) caster sugar
4 Granny Smith apples
2 lemons, zested and juiced
2 tablespoons fresh white breadcrumbs
4 sheets phyllo dough
4 tablespoons (55 grams) unsalted butter, melted and cooled
1 cup powdered sugar, for dusting
Gather the ingredients and preheat the oven to 350 F/180 C.
Place the mincemeat into a roomy baking bowl, add the marzipan chunks,almonds, mixed spice, and sugar. Stir well.
Peel, core, and chop the apples into small pieces.
Add the apples to the bowl with the zest and lemon juice and stir again.
Blitz the breadcrumbs in a food processor until finely chopped and add to the bowl. Stir again.
Using a little of the melted butter, grease a baking tray.
Take one sheet of phyllo, lay it onto a sheet of baking parchment and brush all over with a little of the melted butter. Lay on another sheet of phyllo and continue the buttering until all the phyllo is used, making four layers.
Spoon the filling onto the phyllo in a central line down the length of the phyllo, leaving a 2.5 cm/1-inch border at both ends.
Fold the short sides onto the filling, then fold one of the long sides and roll up like a Swiss roll, using the parchment to help you.
Brush the top with butter and bake until golden and cooked, around 20 to 30 minutes. The pastry should be golden and crisp.
Serve hot or cold, heavily dusted with icing sugar.
- The strudel will keep for a day or two in an airtight box, but not much longer.
- If the strudel starts to feel a little stale, pop it into a hot oven and warm it through and serve as a pudding.