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Musician and performer Loick Essien requested an apple dessert from us. Not only does he have our apple flapjack crumble recipe to have a go at but we also cooked up an apple and berry strudel for him. With slightly stewed apples, a handful of berries and lovely crisp filo pastry this dessert is a family favourite. Served with custard, of course!
preheat the oven to 200°C.
peel, core and dice the apples into thumb-sized pieces.
melt the knob of butter in a pan and add the apples, to cook for 2-3 minutes.
tip in the 100g of sugar and berries, mixing together until the sugar dissolves.
stir in the custard powder, allowing the mixture to bubble and thicken for a minute or so.
tip into a bowl to begin to cool.
mix the tablespoons of breadcrumbs, ground almonds and castor sugar into a bowl and mix.
lay out a sheet of filo pastry and brush all over with butter.
scatter the sheet with a thin layer of the breadcrumb mix then top with another filo sheet.
brush with butter, turn it over and brush again.
keep layering up filo pastry, butter and breadcrumb mix until you have 5 layers.
spoon the apple along the long edge of the sheet, roll up to seal in, using butter to help.
push down the ends and transfer to a baking sheet lined tray.
sprinkle with brown sugar and bake for 20 minutes then serve hot or cold.