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