Ingredients
- 100g Wilson’s Butter Substitute Oil
- 1 pack Filo Pastry 6 to 7 sheets, thawed
- 30g Fresh Breadcrumbs or Hot Cross Buns Crumbed
For the filling
- 3 tablespoons Caster Sugar
- 200g Christmas pudding leftovers
- 0.5 teaspoon Ground Cinnamon
- 1 Lemon zest
- 4 Granny Smith Apples
To serve
- Icing Sugar for dusting
- Whipping Cream or custard, chilled
Method
Preheat the oven to 200°C / gas mark 6.
Peel, core and quarter the apples, then cut into thin slices. Toss them in a bowl with the lemon zest, sugar and cinnamon, then crumble the leftover Christmas pudding over the apple mix and combine.
Add one-third of Wilson’s Butter Substitute Oil to a small frying pan set over a medium heat, then add the breadcrumbs and fry until they are crisp and golden. Tip onto a plate lined with kitchen paper to cool.
Place a sheet of non-stick baking paper that will fit on a large baking sheet on your work surface. Cover the baking paper with one sheet of filo pastry and brush with the Wilson’s Butter Substitute Oil. Evenly distribute 2 tablespoons of the toasted breadcrumbs.
Place another sheet of pastry on top, brush with the Wilson’s Butter Substitute Oil and sprinkle with 2 tablespoons of toasted crumbs. Repeat until all the pastry is used up. Scatter any remaining breadcrumbs over the top sheet of pastry.
Put the filling on the third of the pastry that is nearest to you, leaving a small edge clear at either end to fold in.
Using the baking paper, start rolling up the strudel, tucking in the edges as you go and finishing with the seam underneath.
Move it to the centre of the paper and carefully lift the whole thing onto the baking sheet. (You might need to sit your log diagonally to get it to fit) Brush the strudel all over with the remaining melted butter.
Bake in the centre of the oven for 30 to 40 minutes, until the pastry is golden and the apples are cooked. Allow to cool a little, then dust with icing sugar.
Serve warm with chilled custard or whipped cream. This can be made ahead and reheated for 10 to 15 minutes in a medium hot oven to warm it through and crisp up the pastry.
Notes: You can shake this recipe up by adding berries instead of left over Christmas Pudding, you can also add some chopped almond nuts to the top or even go a little bit crazy and add some chocolate inside. It is a diverse pudding that can be used for any season and any occasion.
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