I generally shy away from filo pastry. I find it tricky to work with, and good quality pastry is hard to find. I certainly don’t have the skills to make it myself. There are, however, plenty of exceptions! This is one of them. This strudel is a great combination of the flaky pastry, tender apple, pecans and cinnamon.
Apple and pecan strudel
1 1/2 cups fresh breadcrumbs
3/4 cup lightly packed brown sugar
100g pecans, finely chopped
1/2 tsp (or more if you’re me) ground cinnamon
3 apples, peeled, cored, sliced and finely sliced
6 slices of filo pastry
70g butter, melted
Make sure the filo is fully defrosted. Place a clean, lightly damp tea towel on a bench, then a lay a sheet of baking paper or wax paper on top. Gently roll out the filo sheets so that they are flat, then top with another sheet of baking paper or wax paper. Top with another slightly damp, clean tea towel. This should protect the pastry from drying out.
Preheat the oven to 150c.
Combine the breadcrumbs, brown sugar, pecans, cinnamon and apple in a large bowl.
Place a sheet of pastry on a large chopping board or clean surface. Brush gently with melted butter, then top with another sheet. Repeat until you place the last sheet on top. Add a little butter on top.
Cover about a third of the pastry with apple mixture, then roll up to form a log shape. Brush with butter, turn the ends under and place on a baking sheet. Place in the oven for 40 minutes until the pastry is golden brown.