How to make apple strudel recipe
 Although the classic strüdel is made with apples, it can be made with various fillings - such as cherries, apricots, or even peaches - and can be eaten warm or cold, as a pudding, or served at tea-time. 3 tbsp raisins1 large orange, juice and zest800g/1lb 12oz cooking apples, peeled, cored, cut into small chunks50g/2oz unsalted butter100ml/3½fl oz water100g/3½oz caster sugar1 tsp ground cinnamonlarge handful of fresh breadcrumbs 3 tbsp raisins 1 large orange, juice and zest 800g/1lb 12oz cooking apples, peeled, cored, cut into small chunks 50g/2oz unsalted butter 100ml/3½fl oz water 100g/3½oz caster sugar 1 tsp ground cinnamon large handful of fresh breadcrumbs 50g/2oz unsalted butter, melted4 sheets filo pastryicing sugar, for dustingdouble cream, to serve 50g/2oz unsalted butter, melted 4 sheets filo pastry icing sugar, for dusting double cream, to serve Method For the filling, soak the raisins in the orange juice and zest.Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool.Preheat the oven to 180C/350F/Gas 4. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time.Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.)Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. )Dust with icing sugar and serve with double cream. For the filling, soak the raisins in the orange juice and zest. For the filling, soak the raisins in the orange juice and zest. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. For the pastry, brush the baking tray with a little of the melted butter, spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.) Spoon the apple mixture along the middle of the pastry and roll up, longest side first, into a parcel, seam-side down. (If you like, you can scrunch up some extra filo pastry to make a decoration for the top.) Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. ) Brush all over with the remaining butter and bake in the oven for 15–20 minutes, or until the top is crisp and golden-brown. (Check the strudel after 10 minutes; if it is browning too quickly, reduce the heat a little. ) Dust with icing sugar and serve with double cream. Dust with icing sugar and serve with double cream.