Cooking surfaces
BBQ Temperature
Main ingredient
Cook Type
Bake
With Autumn upon us it’s time to harvest fruit. This year has seen an abundance of apples and we’re all working to turn them into delicious treats such as pies, tarts and of course cider.
Autumn is also the time of Oktoberfest so why not combine our Apples with this German celebration and create a typically German apple dish.
I posted photos of this strudel on twitter and of all the things I have cooked on my Big Green Egg this seems to have had the most attention. So it seems only fair to share the recipe. As is usual I’ve borrowed parts of the recipe and then modified them to make it work nicely on the Egg.
If you make this let me know how you get on, I’ll definitely be making this again, it was delicious.
For the filling
- 3 tbsp raisins
- 1 large orange, juice and zest, only use 1/2 of the juice
- 800g/1lb 12oz apples, peeled, cored, cut into small chunks. I used eating apples from a neighbours tree that overhangs our garden but you can use either cooking or eating apples.
- 50g/2oz unsalted butter
- 50ml/3½fl oz water
- 100g/3½oz caster sugar
- 1 tsp ground cinnamon
- large handful of fresh breadcrumbs
For the pastry
- 50g/2oz unsalted butter, melted
- 6 sheets filo pastry
- icing sugar, for dusting
Method
- For the filling, soak the raisins in the orange juice and zest. Leave for an hour to let the raisins soak up the liquid.
- Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape.
- Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool.
- Setup your Big Green Egg for an indirect bake, plate setter feet up, stainless grid on top and the baking stone on top of that. Set it to 180°C.
- Lay the first leaf of pastry on a sheet of baking parchment. Brush lightly with the melted butter.
- Add another leaf of pastry on top of the first and brush it with butter. Repeat with all 6 leaves.
- Place your cool filling into the middle of your pastry.
- Fold over the long sides of the pastry so they overlap in the middle. Now fold up the short sides.
- Carefully roll over your strudel onto a baking tray so the joins of the pastry are on the bottom.
- Brush lightly with melted butter.
- Place into your Egg and bake until it’s golden brown, probably 25-30 minutes.
- Take it out of the Egg and leave to cool a little.
- Dust with icing sugar.
Notes
Serve the strudel with ice cream, custard or cream, oh and a nice beer or glass of wine.