Apple, Mincemeat and Nut Strudel

This is a Christmas party pud which will serve 8 people very generously; perfect for a buffet lunch. Filo or strudel pastry is wonderful for storing in the freezer as you can just take out a few sheets as and when you need them (remember they take about 3 hours to thaw), and because there's no fat in it, you can happily re-freeze what you don't use. If you hate making pastry and want something very simple to make – this is it!

• Add to favourites
• Add to shopping list
• Print

  Serves 8

Ingredients
4 Bramley apples, weighing about 1¼ lb (560 g) in total
8 oz (225 g) mincemeat
2 oz (50 g) pecan nuts, chopped and lightly toasted under the grill, or 2 oz (50g) walnuts (but do not toast them)
1 heaped tablespoon soft brown sugar
grated zest 1 orange
grated zest 1 lemon
½ level teaspoon ground mixed spice
½ level teaspoon ground cinnamon
2 oz (50 g) flaked almonds, lightly toasted under the grill
1 oz (25 g) white breadcrumbs
2 oz (50 g) unsalted butter
4 sheets filo or strudel pastry (from a defrosted 1 lb/ 450 g pack)
icing sugar
Pre-heat the oven to gas mark 5, 375°F (190°C).

Conversions
Need help with conversions?

Equipment
You will also need a large heavy baking sheet 15 x 11 inches (37.5 x 28 cm), well greased.

This recipe is taken from Delia Smith's Christmas

Method

Begin by peeling and coring the apples and slicing them very thinly into a large bowl, sprinkling in the sugar as you slice. Then add the mincemeat, orange and lemon zest, spices and toasted pecan nuts and mix thoroughly.