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Mincemeat Apple and Marzipan Strudel

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Serves: 6-8
350g / 12oz good-quality mincemeat
2 eating apples, peeled, cored and grated
175g / 6oz marzipan, chopped
6 sheets of filo pastry
25g / 1 oz butter, melted, plus more for greasing
icing sugar, for dusting

Preheat the oven to 200ºC / fan oven 180ºC, gas mark 6. Mix the mincemeat, grated apple and marzipan together. Place 2 sheets of pastry, slightly overlapping, on a greased baking sheet. Brush with butter and place 2 more sheets on top, brush with butter and cover with remaining pastry.

Spread the mincemeat along one long pastry edge to within 2.5cm / 1 in of the ends. Fold in the ends and roll up the pastry loosely. Brush with the remaining butter and mark several times with a sharp knife.

Bake for 30-35 minutes until the pastry is golden. Dust with icing sugar and serve warm.

Variation Macerate the mincemeat in a little brandy, Calvados or rum for an hour or two (or overnight) beforehand.

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