19 - 25 April 2001
Issue No.530
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Al-Ahram Weekly On-line 19 - 25 April 2001 Issue No.530 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Apple strudel
Ingredients:
500gms golden apples (peeled, cored and sliced)
6 sheets filo pastry
1/2 cup ground walnuts
1/2 cup dried raisins or sultanas
1tbsp soft brown sugar
1tsp ground cinnamon
60gms melted butter
Method:
Cook the apples until tender in 1/2 cup of water and the juice of one lemon and strain. Preheat oven to moderately hot 210°C. Combine walnuts, sugar and cinnamon. Work with one sheet of filo at a time, keeping remainder covered with a clean, damp tea-towel. Brush first sheet with a little of the butter. Sprinkle two teaspoonfuls of walnut mixture over the pastry. Repeat procedure with remaining pastry sheets, layering the buttered sheets one on top of the other and sprinkling all but the last layer with the walnut mixture. Combine the apple and raisins. Spread mixture down the centre of pastry. Fold in the narrow ends to meet. Fold over the long ends to make an envelope. Place seam side down on a lightly buttered baking tray. Brush the top and sides with butter. Make diagonal slits across the top at 3cm intervals. Bake strudel for 15mn. Reduce heat to moderate 180°C and cook for a further 15mn or until crisp and goldened. Serve warm with fresh cream (optional).
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