The strudel has a kick from the Stroh rum in which we soak our raisins. Soak them the day before you are baking the strudel. If you cannot get Stroh rum you can use any dark rum.

One strudel serves 4-5
Preparation: 20 – 25 minutes, plus overnight soaking time
Cooking: 15 — 20 minutes

INGREDIENTS
6 sheets of filo pastry
2 large cooking apples
150g Demerara sugar
50g Stroh-soaked raisins
50g melted butter
1 tsp cinnamon
1 tbsp breadcrumbs

METHOD

Put the raisins in a mixing bowl with 70ml of Stroh rum and leave to macerate overnight.

Peel and slice the apples wafer thin and mix with the sugar, breadcrumbs, cinnamon and raisins together and put to one side.

Place a clean tea towel on the kitchen worktop or on a sheet of baking parchment.

Place a sheet of filo pastry onto the tea towel or parchment carefully but liberally brushing the melted butter over the side facing upwards.

Then put the next sheet on top and again brush liberally with butter.

Repeat this step until all 6 sheets of pastry are on top of each other with butter in between them.

Then place the mixture of apples and raisins evenly over the pastry, leaving a border of an inch all round the pastry sheet This makes it easier to roll the strudel up.

Then very gently start to roll the pastry up holding the tea towel or parchment rather than the pastry — so the pastry doesn’t tear.

Once you’ve completed the first roll fold in the two sides and continue to roll the rest of the strudel.

When rolled brush melted butter over the top then place in a pre-heated oven of 200°C for 15-20 minutes.

Serve hot or cold with cream or ice cream.