Light Apple Strudel

📝 Ingredients

• 8 sheets filo pastry (about 25 g each)
• 5 apples (about 180 g each)
• 50 g raisins
• 40 g light brown sugar
• 2 tsp ground cinnamon
• ½ lemon (juice)
• 40 g breadcrumbs
• 40 g unsalted butter (10 g for the breadcrumbs, 30 g for the pastry)

🍴 Utensils

• Baking tray and baking paper
• Small saucepan
• Frying pan
• Mixing bowl
• Pastry brush
• Serrated knife

📖 Steps

1. Preheat the oven to 190 °C (180 °C fan) and line a large baking tray with baking paper. Melt the butter in a small saucepan over a low heat, then set aside.
2. Toast the breadcrumbs in a frying pan over a medium heat with 10 g of the melted butter for 3 minutes, stirring, until golden and smelling of toast. Tip them into a bowl to stop them cooking.
3. Peel the apples, quarter them, remove the cores and slice them 3 mm thick. Mix them in a large bowl with the lemon juice, brown sugar, cinnamon and raisins. Make this filling at the last minute, otherwise the apples release too much juice.
4. Keep the filo pastry under a slightly damp tea towel while assembling: exposed to the air, it dries out and cracks within minutes. Lay one sheet on a piece of baking paper, brush it very lightly with melted butter, then layer 3 more sheets on top, buttering them in the same way.
5. Sprinkle half the breadcrumbs over the bottom third of the rectangle, along the long side, leaving 3 cm free at the edges. Spread half the apples on top, leaving behind the juice at the bottom of the bowl: the breadcrumbs will soak up what they release during baking.
6. Fold the side edges over the filling, then roll up the strudel tightly, lifting the baking paper to help you. Place it on the tray, seam side down. Repeat with the remaining 4 sheets, the breadcrumbs and the rest of the apples.
7. Brush the tops of both strudels with the rest of the melted butter and make 5 diagonal slits with the tip of the serrated knife to let the steam escape. Bake for 30 to 35 minutes, until the pastry is golden brown and crisp.
8. Leave to cool for 15 minutes on the tray before cutting each strudel into 6 slices with the serrated knife, following the slits: if it's too hot, it falls apart. Serve warm or at room temperature, allowing 2 slices per person.