Since the making of the paper-thin dough is very skilled and time consuming,
commercially available 'phyllo' pastry has been subtitled for the 'strudel' in this recipe.
Ingredients
6 sheets of phyllo pastry
500 g (or 3 mdeium-sized) cooking apples
30 g chopped nuts 30 g sugar 1 teaspoon cinnamon
30 g raisins
Grated rind and juice of ½ lemon
30 g breadcrumbs
30 g melted butter
Method
1. Keep phyllo pastry covered till needed.
2. Peel, core and slice apples finely.
3. Place apples in a large bowl and mix in all other ingredients (except pastry, breadcumbs and melted butter).
4. Lay 2 sheets of pastry on a floured board, brush with melted butter and sprinkle with a third of the breadcumbs.
5. Repeat with a further 2 sheets and the last 2 sheets.
6. Spread apple mixture over the pastry and roll up, like a swiss roll.
7. Transfer carefully to a buttered baking tray.
8. Brush top with butter and bake for 40 minutes at 190ºC.
Ingredients
2 large onions
375 g tomatoes (fresh or canned)
4 large peppers
4 tablespoons olive oil
2 tablespoons white vinegar
60 g olives (stoned)
Method
1. Slice the onions and tomatoes.
2. Cut the peppers into strips and remove seeds.
3. Heat the oil in a frying pan.
4. Brown the onions.
5. Add the tomatoes and peppers. Fry gently for about 15 minutes.
6. Add vinegar and seasoning. Cook for a further 10 minutes or until peppers are soft.
7. Stir in olives and serve.
Ingredients
100 g plain flour
½ teaspoon salt
1 - 2 eggs
300 mL milk
2 tablespoons water
25 g dripping
Method
1. Put the flour and salt into a bowl.
2. Add the egg and mix into the flour.
3. Gradually add the milk and water, beating well with each addition to make sure there are no lumps. The batter should be the consistency of thin cream.
4. Leave to stand for at least 30 minutes before use.
5. Heat the oven to 220ºC. Put a little dripping in the base of a baking tin and heat in the oven until smoking hot.
6. Pour the batter into the tin and bake for 15-25 minutes, or until well risen and golden brown.
