Ingredients:
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

Method:
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.

PREPARE AHEAD:
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