Sure, apple makes a great strudel but so do other fruits and berries … and potatoes!
Working with filo pastry
Keep the thawed package of filo folded and covered as you go, so it won't dry out. The more sheets you use, the flakier the strudel will be. Brush single
sheets with melted butter, then layer them up accordingly on to a large sheet of baking paper. Filo pastry is best served hot or warm.
Apricot and pecan strudel
- Roughly chop 5-7 stoned apricots into a bowl. Add 100g chopped pecans (or walnuts), the zest and juice of a lemon, 2 Tbsp caster sugar, a small knob of peeled, finely grated ginger and . tsp ground cardamom. Toss well to combine.
- Layer up 5-7 sheets of buttered filo and spread apricot mix on top, leaving a 5cm edge left and right. Brush extra melted butter around the edge and fold the sides in, then roll to a large sausage shape. Turn seam-side down. Brush more melted butter on the outside, sprinkle with poppy seeds and bake in a 200C oven for 35-40 minutes until coloured and crispy.
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Apple strudel
- Using a mandolin or sharp knife, finely slice 3 peeled, quartered apples in to a bowl. Add the zest and juice of . an orange (or 1 lemon), 75g chopped dates (raisins or currants), 2 Tbsp caster sugar, 1 Tbsp cornflour, . tsp five spice, . tsp freshly grated nutmeg and . tsp cinnamon. Toss well to combine.
- Layer up 5-7 sheets of buttered filo and spread apple mix on top, leaving a 5cm edge left and right. Brush extra melted butter around the edge and fold the sides in, then roll to a large sausage shape. Turn seam-side down. Brush more melted butter on the outside and bake in a 200C oven for 35-40 minutes until coloured and crispy. Dust with icing sugar to serve.
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Cherry cream cheese strudel
- Mix the zest and juice of 1 lime through 300g pitted, roughly chopped cherries (use other stonefruit or berries if you prefer).
- Whisk 100g cream cheese, 100g ricotta, 3 Tbsp caster sugar and 2 egg yolks until smooth. Fold in the cherries.
- Layer up 5-7 sheets of buttered filo and spread cherry mix on top, leaving a 5cm edge left and right. Brush extra melted butter around the edge and fold the sides in, then roll to a large sausage shape. Turn seam-side down. Brush more melted butter on the outside and bake in a 200C oven for 35-40 minutes until coloured and crispy.
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Potato and sausage strudel
- Using a mandolin, cut 3 large potatoes into super thin slices. Pat dry in a clean tea towel and add to a bowl with 2 tsp sea salt, freshly ground black pepper, the zest of 1 lemon, the meat from 3 sausages (squeeze out meat and discard casings), ⅓ cup sour cream and 2 Tbsp finely chopped herbs (parsley, rosemary, thyme). Mix to combine.
- Working on baking paper, gently roll out 1 sheet of flaky puff pastry into a rectangle (approx. 28 x 35cm).
- Pile potato mix across the middle of the pastry, egg wash the edges, then roll up, tucking in the ends to seal into a log. Turn seam-side down. Brush all over with egg wash, sprinkle with sea salt and sesame seeds, then bake in a 200C oven for 45 minutes, until golden and tender when pierced with a skewer.
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