But seeing as I don't have a sausage-making machine or a meat grinder - this post isn't about that unfortunately!
What I do have - is things to make apple strudel! And you probably do too.
I've changed this from the school recipe which I found a bit bland with only boiling apples with a cinnamon stick - by mixing in the cinnamon and nutmeg after draining them.
What you need:
- 3-4 Large apples peeled/cored and chopped small (I used golden delicious since they were on sale)
- Cinnamon stick
- Cinnamon and nutmeg
- Brown sugar
- Filo pastry/puff pastry 4 sheets thawed
- Melted butter
- Slivered almonds or chopped peanuts
- Dark chocolate shaved
- Caramel sauce
What to do:
- Boil your apples with the cinnamon stick until tender - about 15 minutes.
- Drain water, discard cinnamon stick and pre-heat oven to 200*C (400*F).
- Stir in cinnamon, nutmeg and brown sugar to your taste.
- Lie out 1 sheet of filo carefully (it tears easily) and keep the rest of the sheets covered so it doesn't dry out. Brush with melted butter and add the next sheet - adding melted butter between each layer.
|Lay apple filling a couple inches wide along the edge - but give yourself an inch or two from the actual edge (see first photo).|
|Add on top your chocolate/nuts and/or raisins.|
|Fold in sides carefully (all 4 layers).|
Brush butter along the folded edges.
|Slowly roll it upwards - be careful of the center not ripping. |
Brush butter while rolling because then it prevents it from drying out while baking. Brush butter generously on top.
Sprinkle extra nuts on top if you want!
|Bake in a 200*C/400*F oven for 15-20 minutes until golden brown.|
|Slice and serve warm with vanilla ice-cream and caramel sauce!|
Sorry I'm falling behind on these - but I AM sticking to my resolution and making something new every week! And not just in school :).
Since my husband can't eat nuts - I made him a separate strudel and didn't top it with nuts so that way we could distinguish the two strudels.
This could be made with other fruits I'm sure - just make sure they're well drained so the pastry is easier to roll and less likely to break on you from being soggy!