Apple Strudel

Chris Badenoch
Cook time 1 hour 15 mins
Servings 2


3 sheets Fillo pastry
3 granny smith apples, peeled and cubed
¼ cup sultanas
1 lemon, zest
2 tbs sugar
10g butter
60ml cognac or brandy
110g macadamia halves, chopped
melted butter, for brushing
cinnamon and icing sugar, for dusting

Apple Strudel


In a small bowl, combine sultanas and cognac. Let steep for 30 mins.

Melt butter in a saucepan over a medium heat, add sugar, apples, lemon zest, macadamia, soaked sultanas and cognac. Cook for 10 to 15 minutes or until the apples soften slightly. Remove from the heat and let cool.

Generously brush the three sheets of fillo pastry and sandwich them together. Butter the top layer and then arrange apple filling along the length of the pastry.

Roll into a long loose log shape and then gently twist into a coil.

Transfer to a preheated oven at 200C and bake for 20 to 30 minutes or until golden brown.