Iced Pistachio and Poppy Seed Strudel
Over a year ago
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Ingredients
- 6 Sheets of filo pastry
- 200g Unsalted butter/ margarine
- 100g Soft brown sugar
- 3 Cooking apples – peeled and roughly chopped
- 30g Breadcrumbs
- 150g Chopped dates – fresh or dried
- 2 tsp. Cinnamon
- 150g Icing sugar
- 2 tbsp. Fresh lemon juice
- 2 tbsp. Chopped pistachio nuts
- 3 tbsp. Poppy seeds
Accompaniment
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Description
This is traditional Jewish Classic dessert.
Method
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1
1. Pre-heat the oven to 180ºF/350ºC/Gas mark 4.
2. Line a large baking tray with baking parchment.
3. Mix the sliced apples with the chopped dates, breadcrumbs, brown sugar, and cinnamon.
4. Melt the butter/margarine either in the microwave or a small saucepan.
5. Lay 3 sheets of filo pastry side by side on a clean tea towel, overlapping the longest edges by 5cm (2 inches). Brush with a little of the melted butter.
6. Cover with the remaining sheets of filo, overlapping them as before, brush with butter.
7. Place the apple mixture on the filo pastry. Using the tea towel to help, roll the filo from the longest edge to form a thick parcel. Roll it onto a lined baking tray into the shape of a horseshoe. Brush with a little more butter and dust with icing sugar.
8. Bake for 20 minutes or until golden brown. Cool for 10 minutes.
9. For the glaze, mix the icing sugar and lemon juice together. Drizzle over the warm strudel and sprinkle over the poppy seeds and pistachio nuts.
To serve the stylish way: Cut into slices and serve as required.
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