The Dried Fruit Strudel Recipe Ideal for the colder months, when many fresh fruits are out of season, this strudel would make an impressive alternative Christmas dessert.
1lb 2oz (500g) mixed dried fruit (apricots, prunes,
dates, raisins, figs)
½ cup dark rum
5 tbsp unsalted butter, melted,
plus extra for greasing
4 sheets filo pastry, 10 x 18in (25 x 45cm),
thawed if frozen
2⁄3 cup walnuts, coarsely chopped
½ cup light brown sugar
1 tsp ground cinnamon
confectioner’s sugar, for sprinkling
1 Put the dried fruit into a saucepan with the rum and ½ cup water. Place over low heat and stir occasionally for 5 minutes. Remove from the heat and leave to cool.
The fruit will plump up. Grease a baking sheet. Preheat the oven to 375°F (190°C).
2 Place a sheet of filo on a clean work surface and brush with melted butter. Lay another sheet on top and brush with butter. Repeat with the remaining pastry sheets.
3 Drain the dried fruit and sprinkle over the filo pastry, leaving a 3⁄4in (2cm) border all the way around the edge. Sprinkle over the walnuts, brown sugar, and cinnamon.
4 Roll the pastry, starting from one of the longer sides, and press the ends together tightly. Transfer the strudel on to the baking sheet and brush with a little melted butter.
5 Bake for 30–40 minutes, until golden. Leave on the baking sheet for a few minutes then transfer to a wire rack. Sprinkle with confectioner’s sugar and serve warm.
The uncooked strudel can be stored in the refrigerator a few hours before baking. The cooked strudel can be warmed in the oven 1 day later.
|Dried Fruit Strudel Recipe|