Surprisingly healthy, this dish can easily be changed to an Apple, Apricot and Almond Strudel, but replacing the Figs with 125g of No-Soak Dried Figs, and adding 2tbsp of Ground Almonds and half a teaspoon of Cinnamon to the filling.
It’s great served fresh from the oven, dusted with a little Icing Sugar, and a drizzle of Single Cream.
To Serve 6
125g No-Soak Dried Figs, roughly chopped
Grated Rind and Juice of 1 Lemon
25g Fresh White Breadcrumbs
450g Cooking Apples
4 Sheets Filo Pastry
25g Low-Fat Spread
1tsp Caster Sugar
1. Place the Figs into a large bowl, and add the Lemon Rind, Lemon Juice and Breadcrumbs.
2. Peel, quarter and core the Apple, before slicing thinly and mix with the rest of the ingredients in the bowl.
3. Lay two pieces of Filo Pastry side by side on a clean tea towel, overlapping the edges by two inches (around five centimetres), and brush with a little of the low-fat spread, before topping with the other two sheets (in the same pattern) and brush again.
4. Place the Apple and Fig mixture down one side of the Pastry, and using the tea towel, begin to roll it up. Place onto a non-stick baking tray, curled around if necessary. Brush with the rest of the Low-Fat spread, then sprinkle the Caster Sugar over the top.
5. Bake in the Oven at 190C for around thirty to thirty five minutes, until the Pastry is golden brown, and the Apple filling is soft – loosely cover with Foil if the Pastry begins to brown too soon.
Photo Courtesy of: Rubber Slippers in Italy