Apple and cinnamon strudel
This perfect pastry pudding is packed with fruity goodness and delivers a cool cinnamon kick that the whole family will love - delicious served hot or cold.
ingredients
- 681g/1½lb cooking apples
- 28g/1oz sultanas
- ½ level tsp cinnamon
- grated zest of 1 lemon
- artifical sweetener, to taste
- Fry Light, for spraying
- 4 x small sheets filo pastry
- 28g/1oz low-fat spread, melted
- 1 level tsp icing sugar, for dusting
method
- Peel and core the cooking apples and slice them thinly. Mix in a bowl with the sultanas, cinnamon and lemon zest. Sweeten to taste with artificial sweetener.
- Spray a large baking sheet with Fry Light and place a sheet of filo pastry on top. Brush very lightly with the low-fat spread and then cover with a second sheet. Repeat with the remaining two sheets, brushing with more low-fat spread.
- Spoon the apple filling onto the pastry lengthways, leaving the pastry uncovered at the edges. Now roll up from one long side into a cylinder, with the pastry join underneath. Pinch the ends of the cylinder to seal in the filling.
- Brush with the remaining melted low-fat spread and then bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 25-30 minutes, until the pastry is crisp and golden brown.
- Cool slightly before dusting with icing sugar and cutting into thin slices to serve.