Friday Recipe - Christmas Apple Strudel

This is my version of the classic apple strudel - with a Christmas twist. Use the fruitmince we made a couple of weeks ago if you made it alternatively you can buy a pot from the supermarket.

This is a beautifully fruity number and makes a nice light alternative to the usual stodgy Christmas offerings and is perfect for a Christmas down-under. You can use the filling to make regular pies or crumbles as well.

If you find fruitmince overpowering on its own in traditional Christmas pies try stewing the apples first and mash them down (a knob of butter and a dash of water helps them to cook) then mix with the other filling ingredients for a lighter Christmas pie.

The best bit is that it doesn't really need additional sugar (unless you like it sweet in which case add a couple of table spoons of brown sugar to the filling).

500g Sweet Apples peeled and finely sliced
1 Jar Fruitmince / Christmas mincemeat (300 or 400g)
Half a cup of toasted almonds slivered or roughly chopped
1 Good teaspoon Mixed Spice
1 Slice wholemeal / multigrain bread crumbed
100g Melted Butter
6/8 Sheets filo Pastry


1. Mix all the ingredients except the butter and pastry(!) together in a bowl
2. Lay a sheet of filo on a baking sheet and "paint" with butter, lay the next sheet on top repeating until all the pastry is used up.
3. Tip the filling onto the pastry in a strip and then roll the pastry over the top. Brush with butter.
4. Transfer into a hot oven (200 degrees C) for about 30 minutes or until the pastry is golden brown and the apples are tender.

Serve with cream, ice cream yogurt or fromage frais.

Enjoy with friends and family!