This is a very easy preparation of apple strudel, for the simple reason that you do not have to battle with pastry. I am using filo sheets which makes this a breeze to prepare. The secret to crispy, flaky pastry without a soggy bottom is the soda biscuits. They absorb the excess juice of the fruit and give a crisp finish to your strudel.
5 golden delicious or granny smith apples
3 tbsp. water
1/2 cup sugar
1 tsp. ground cardamom
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup currants
1/2 cup unsalted butter, melted
10 sheets filo pastry
3/4 cup toasted chopped almonds or pecans
5 soda biscuits
1. Peel, slice and core the apples. Place in a medium pot with the sugar, water, cardamom, nutmeg, cinnamon and currants. Simmer on medium heat for about 10 minutes, or until the apples are cooked, but not mushy. Cool.
2. Lay one of the filo sheets on your cookie sheet, brush lightly with the melted butter, lay another sheet on top and brush with the butter, repeat using all the filo sheets.
3. Turn the cooled apple mixture onto the filo. Position the filling along the edge, sprinkle the nuts onto the apple mixture, then evenly crumble the soda biscuits over top. Roll the strudel up jelly roll fashion making sure that the seam is facing down towards the pan.
4. Brush the top of the strudel with melted butter. Take a sharp knife and score diagonal lines about 4 sheets deep into the strudel.
5. Bake in a 400F degree oven for about 15 minutes or until the pastry is golden brown.