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GSABO - S2- Ep6 - Recipes

Apple Strudel with Phyllo Roses

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

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