for 6 person

Filling

500 g	apple, coarsely grated
200 g	frozen raspberry, slightly defrosted
80 g	ground almonds
50 g	dried cranberry
2 tbsp	sugar
1 tbsp	lemon juice

Strudel

1 parcel	strudel pastry (approx. 120 g)
50 g	butter

To bake

icing sugar to dust

How it's done

Filling

Mix the apples with all the other ingredients up to and including the lemon juice.

Strudel

Carefully unfold the pastry sheets, brush with a little butter and stack all the pastry sheets on top of each other on a tea towel. Spread the filling over the bottom third of the pastry, leaving a gap of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow to cool a little, then dust with icing sugar.

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