Return to listing

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!

 Apple, Mincemeat and Nut Strudel

  Serves 8

 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).
Oven temperatures and Conversions
Click here for information
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.

In a small bowl combine the toasted almonds and breadcrumbs together. Then melt the butter.

Now you are ready for the pastry, so remove your first sheet from the pack and arrange it over the baking sheet; it will overlap it but that doesn't matter. Brush the entire sheet with melted butter, then sprinkle one third of the almond and breadcrumb mixture all over.

Put the second sheet directly over the first and repeat exactly. Then the third sheet followed by the butter and the last of the almonds and breadcrumbs.

Now put the last sheet of pastry on top of the rest, brush with butter, and place the apple and mincemeat filling all along the pastry lengthways in a band about 3½ inches (9 cm) wide, 3 inches (7.5 cm) from the edge of the baking sheet.

Now imagine you're making a giant sausage roll and begin by bringing one edge of the pastry leaves lengthways over the filling and the other edge up and over that.

Turn the whole thing over so that the pastry join is underneath and place the strudel fairly centrally on the baking sheet.

Now pinch the ends together and tuck them under, making a sausage about 14 inches (35 cm) long.

Brush the whole surface with the remaining butter and bake in the centre of the oven for 40-45 minutes or until it turns a golden-brown. 

Cool the strudel for 15 minutes, then dust it thickly with icing sugar and serve cut into slices with, best of all, ice cream or chilled whipped cream.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Caribbean Banana and Raisin Strudel Serves 6

Caribbean Banana and Raisin Strudel

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!

Roquefort Cheese and Apple Strudel with Spiced Pickled Pears Serves 6

Roquefort Cheese and Apple Strudel with Spiced Pickled Pears

In this strudel I have used two cheeses: Roquefort, which is a sheep’s cheese, and to go with it is a mild goat’s cheese. The apple inside is not meant to cook through but to remain crunchy.

Traditional Mince Pies  Makes 24 (18 if using 1lb/450g mincemeat)

Traditional Mince Pies

For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.

Christmas Cracker Puddings with Mascarpone Rum Cream Serves 6

Christmas Cracker Puddings with Mascarpone Rum Cream

This recipe is a lighter take on the Christmas pudding theme. You can make them a few hours ahead, and re-heat in a medium oven for about five minutes before serving.

Home-made Christmas Mincemeat Makes 6 lb (2.75 kg)

Home-made Christmas Mincemeat

Delia's mincemeat is, as you'd expect, totally brilliant. So make up some batches of this lovely mincemeat - you won't believe how easy it is and it puts anything you can buy well and truly in the shade!




Popular topic
Latest post
Ask Lindsey... Lemon and poppy cake
11 Feb 2016 22:02
Coffee Break Meringue saved!!!
12 Feb 2016 06:43
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Short Crust Pastry
11 Feb 2016 23:53
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by