Ingredients
Phyllo pastry:
- 270g flour
- 1/4 tsp salt
- 210ml water
- 60ml olive oil, plus extra
- 5ml cider vinegar
Apple roses:
- 2 apples, red
- 1/2 lemon, juice of
- 2 tbsp sugar, brown
- 30ml butter, melted
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 4 sheets phyllo pastry
- 3 tbsp golden syrup
- icing sugar, for dusting
Apple strudel:
- 60ml apple juice
- 150 g raisins
- 4 apples, Granny Smith
- 1/2 lemon, juice of
- 1 tbsp lemon zest
- 2 tsp cinnamon, ground
- 100g sugar, brown
- 100g bread crumbs
- 25g pecan nuts, chopped
- 30g butter, cubed
- 5 phyllo pastry sheets
- 45g butter, melted
- 1 tbsp sugar
Glaze:
- 250g icing sugar
- 3 1/2 tbsp milk
Assembly:
- icing sugar
- cinnamon
Preparation method
Phyllo pastry:
- Combine flour and salt in a stand mixer
- Combine water, oil and vinegar, add to flour on low speed to form soft pliable dough
- Change to the dough hook and knead for approximately 10 minutes
- Place dough on the counter and knead for another 2 minutes
- Slap the dough a couple of times on the counter
- Shape the dough into a ball and lightly cover with oil
- Wrap the oiled ball in cling wrap and let rest for between 90 minutes and 2 hours
- Unwrap the dough and cut off a piece slightly larger than a golf ball
- Keep the rest of the dough covered with plastic wrap to keep moist
- Flour your hands, surface and rolling pin and keep adding flour as you roll the dough
- Rotate and keep rolling until it is very thin and translucent
- Stretch the dough on the backs of your hands to make it even thinner
- Rotate and keep stretching until it is very thin and translucent
- Require 10 sheets
- Set aside covered to prevent drying out
Apple roses:
- Preheat oven to 180 C
- Spray a 12 cup muffin pan with cooking spray
- Core the apples and slice in half
- Slice thin slices, sprinkle and toss in lemon juice, to prevent browning
- Toss with butter, sugar, cinnamon and nutmeg
- Microwave the slices for 45 seconds, or until soft enough to shape
- Place 1 sheet of phyllo pastry on the work surface and brush lightly with melted butter
- Cut the dough into 12 strips about 5cm wide
- Combine the syrup with about 2 tbsp water
- Spread evenly over each strip of dough
- Arrange 10 apple slices lengthwise, overlapping slightly on the dough
- Fold up the bottom part of the dough and begin rolling to form the rose shape
- Press the edge to seal and repeat, then place in a prepared muffin pan
- Bake for 40 minutes or until golden, then sprinkle with icing sugar
Apple strudel:
- Preheat oven to 180 C
- Line a baking sheet with greaseproof paper
- Place the apple juice and raisins in the microwave on high for 45 seconds
- Mix raisins, apples, lemon juice, zest, cinnamon, sugar, crumbs, pecans and butter
- Place one layer of phyllo pastry on work surface and brush with melted butter
- Repeat with remaining pastry
- Place the apple mixture in the middle of the top , leaving a 1cm border
- Fold over the bottom edge of the phyllo pastry, to cover the filling, fold the side edges
- Continue to roll the stack, until filling is completely sealed with seam on bottom
- Transfer to prepared baking sheet and form a circle
- Brush the top with melted butter and sprinkle with sugar
- Bake for 30-40 minutes until golden brown
- Remove and drizzle with glaze
Glaze:
- Mix the ingredients together
Assembly:
- Place apple roses along centre of strudel and dust with icing sugar and cinnamon