{"id":5743,"date":"2021-09-29T22:16:43","date_gmt":"2021-09-29T22:16:43","guid":{"rendered":"https:\/\/kanziapple.com\/?post_type=avada_portfolio&p=5743"},"modified":"2021-10-27T13:06:50","modified_gmt":"2021-10-27T13:06:50","slug":"kanzi-apple-strudel","status":"publish","type":"avada_portfolio","link":"https:\/\/archive.kanziapple.com\/au\/recipes\/kanzi-apple-strudel\/","title":{"rendered":"KANZI\u00ae APPLE STRUDEL"},"content":{"rendered":"

KANZI\u00ae APPLE STRUDEL<\/h1><\/div>
<\/span><\/div><\/div><\/div>

INGREDIENTS<\/h2><\/div>
  • <\/i><\/span>
    4 large (800g) Kanzi\u00ae apples, peeled, cored, thinly sliced<\/div><\/li>
  • <\/i><\/span>
    \u00bd lemon, zested, juiced<\/div><\/li>
  • <\/i><\/span>
    \u00bd cup (35g) fresh breadcrumbs (made from day-old bread)<\/div><\/li>
  • <\/i><\/span>
    \u00bd cup (60g) almond meal<\/div><\/li>
  • <\/i><\/span>
    \u00bc cup (55g) caster sugar<\/div><\/li>
  • <\/i><\/span>
    \u00bd cup (80g) sultanas<\/div><\/li>
  • <\/i><\/span>
    \u00bd tsp ground cinnamon<\/div><\/li>
  • <\/i><\/span>
    6 sheets filo pastry<\/div><\/li>
  • <\/i><\/span>
    \n

    \u00bd tsp salt<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    100g butter, melted<\/div><\/li>
  • <\/i><\/span>
    Icing sugar, to serve<\/div><\/li>
  • <\/i><\/span>
    Whipped cream, to serve<\/div><\/li><\/ul><\/div><\/div>

    INSTRUCTIONS<\/h2><\/div>
    • <\/i><\/span>
      Serves 8<\/div><\/li>
    • <\/i><\/span>
      Prep 15 mins (+ 5 mins cooling time)<\/div><\/li>
    • <\/i><\/span>
      Cooking: 45 mins<\/div><\/li><\/ul>

      1. Preheat oven to 180\u00b0C. Line a baking tray with baking paper. Combine the apple, lemon zest and lemon juice in a bowl. Add one-third of the breadcrumbs and half the almond meal. Stir to combine. Stir in the sugar, sultanas and cinnamon. Combine remaining breadcrumbs and remaining almond meal in a small bowl.
      \n2. Place filo pastry on a clean work surface. Cover with a damp tea towel. Brush 1 sheet of pastry with butter and sprinkle with a little breadcrumb mixture. Top with another sheet of pastry. Brush with butter. Sprinkle with a little more breadcrumb mixture. Repeat layering with remaining pastry, butter and breadcrumb mixture, finishing with pastry. Spoon apple mixture along 1 long side of the pastry stack, leaving a 3cm border on short sides. Fold short sides in and roll up the pastry to enclose filling.
      \n3. Place strudel, seam-side down, on lined tray. Brush with remaining butter. Bake for 40-45 mins or until golden. Set aside on a wire rack for 5 mins to cool.
      \n4. Dust the strudel with icing sugar. Slice and serve with whipped cream.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

      SIMILAR RECIPIES<\/h2><\/div>