Apple & Ginger Strudel with Honey & Walnut Cream

Flaky Filo Pastry with a generous scoop of thick Glenilen Clotted Cream...Yum!

Flaky Filo Pastry with a generous scoop of thick Glenilen Clotted Cream...Yum!

Ginger Sponge

200g Self raising flour

200g brown sugar

1tsp ground ginger

1 tsp Bicarbonate of soda

55g butter

1 egg, beaten

2 tbsp golden syrup

240ml warm water

Prepare a swiss roll tin  by greasing it and lining it with parchment paper.

Per-heat the oven to 180 degrees/160 fan Sift the flour, sugar, ginger and bicarbonate of soda together. Rub the butter in until it reaches a breadcrumb-like feel. Add the beaten egg, syrup and warm water and mix well. Pour the mixture into the prepared tin and bake for about 30 minutes or until it’s springy to touch. Cool and crumble.


Strudel Filling

1.2kg Apples (net weight)

100g raisins

Sprinkle of brown sugar

Cinnamon to taste

100g melted butter (for brushing)

Peel and dice the apples, fry them in a pan and then sprinkle cinnamon on top. Leave to cool.


Strudel Paste

300g Strong Flour

½ teaspoon salt

155ml water

45ml vegetable oil, plus additional for coating the dough if needed.

1 teaspoon cider vinegar

Sieve the flour and salt together. Mix the oil, vinegar and water together, then add to the flour. Mix the dough until smooth paste is formed and then knead it vigorously for at least 5 minutes. Cover in clingfilm and allow it to sit.

Preheat the oven to 200 degrees/180 degrees fan.

Place your tablecloth onto the counter, dust with flour and place the dough on top. Roll out the pastry into a large square and proceed to stretch, using your knuckles and the back of your hands. Continue until the pastry is transparent.

Identify the area you’re going to work within and brush melted butter onto it.

Evenly distribute crumb, apples, raisins. Sprinkle a little brown sugar.

Trim dough and tuck the sides in. Brush melted butter along the edges.

Using the tablecloth, gently roll the strudel into shape.

Place on a greased tray which has been lined with parchment paper. Brush evenly with the remaining butter – this will help keep the strudel moist and prevent it from cracking on top.

Place in the oven for 30 mins or until ready. Leave to cool on a wire rack, or eat warm if you prefer.

Honey & Walnut Cream

140ml cream

1 tbsp honey

30ml crème fraiche

25g toasted walnuts.

Fry the walnuts in a dry pan to toast them,  allow them to cool and then roughly chop them.  Whip cream and when it begins to thicken, add honey, mix in crème fraiche and add the walnuts.


Paul's Strudel Perfection...

Paul's Strudel Perfection...