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!
|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)|
|Pre-heat the oven to gas mark 5, 375°F (190°C).|
|Need help with conversions?|
|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
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.
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Home-made mincemeat is dead simple to make and this recipe is particularly succulent and moist, as the suet slowly melts to coat the fruits, sealing in moisture and flavour.
Rum-soaked fruit and bananas are combined in filo pastry for this wonderful strudel, which looks hugely impressive when served. Add some vanilla ice cream for a dessert to die for!
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