Apple and mincemeat strudel
This is an old-school classic with a nod to the upcoming festive season. SERVES 6 PREP TIME 15 MINS COOK TIME 45 MINS 700g Bramley apples, cored, quartered and cut into chunks 50g light muscovado sugar 1tsp ground cinnamon 1tbsp lemon juice 125g cranberry mincemeat 270g pack (6 sheets) filo pastry
60g butter, melted
30g breadcrumbs 175g icing sugar, sieved 1-2tbsp lemon juice 1 Put the apples in a pan with the muscovado sugar, cinnamon, lemon juice and 1tbsp water. Cover and heat gently for 15 mins to soften the apples. Stir in the mincemeat and leave to cool slightly. Heat the oven to 180C/Gas 4. 2 Place 2 sheets of the filo pastry, overlapping by 8cm, on a greased and lined baking tray. Brush all over with melted butter. Repeat twice with the remaining filo pastry. 3 Scatter the breadcrumbs over the top. Spoon the apple mixture down the middle of the pastry, along the seam. Roll up the pastry around it, folding over the ends and making sure the fold is on the underside. Cut a few slashes in the top. Bake for 25-30 mins, until golden. 4 Mix the icing sugar with the lemon juice to make a smooth piping consistency. Drizzle, or pipe, icing in a zigzag pattern over the strudel.