En-38
Ingredients
600 g (1lb 5oz) dessert apples such as Granny
Smith’s, cored, peeled and roughly chopped
juice of
1/2
lemon
3 tbsp golden caster sugar
50 g (2oz) walnuts, roughly chopped
4 tbsp sultanas
1 level tsp ground cinnamon
50 g (2oz) ground almonds
225 g (8 oz) filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Apple Strudel
Oven Accessory: enamel shelf, greased
Serves: 4
1. Pre-heat the oven empty on
CONVECTION 180
°C
.
2. Put the apples and juice into a bowl and
toss together.
3. Add the sugar, walnuts, sultanas,
cinnamon and almonds and mix together.
4. Take three sheets of filo pastry and brush
with melted butter. Place each one with
the shortest edge towards you. Overlap
the 2nd sheet onto the 1st sheet by 5-6
cms along the long edge and repeat with
the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in
the same way as in step 4.
6. Spread the apple filling along the front
edge of the filo pastry just 2.5 cms from
the edge and 2.5 cms from each side.
7. Fold the sides in over the filling and brush
with butter. Roll up from the long front
edge buttering the final long edge to seal
the strudel.
8. Place on enamel tray, seam-side down.
Brush with melted butter.
9. Cook on CONVECTION 180
°C
for 35-40
mins.
10. Dust with icing sugar to serve.
Ingredients
200 g (8oz) unsalted butter, diced
350 g (12oz) plain flour, sifted
50 g (2oz) golden caster sugar
2 medium eggs, beaten
2 tbsp semolina
350g (12oz) dessert apples, sliced
For the crumble
100 g (4oz) plain flour, sifted
100g (4 oz) porridge oats
100 g (4oz) golden caster sugar
1 tsp cinnamon
125 g (4
1/2
oz) unsalted butter, diced
Fruit Crumble Slice
Dish: swiss roll tin 23 x 33 cm (13"x 9"), greased
Makes 24 squares
Oven Accessory: wire shelf
1. Pre-heat the oven on CONVECTION
200
°C
with the wire shelf in position.
2. Rub the butter into the flour and then stir
in the sugar.
3. Add the eggs and form into a dough.
4. Press the dough into the prepared tin and
level it out.
5. Sprinkle the semolina over the dough and
top with an even layer of apples.
6. For the crumble, mix the flour, oats, sugar
and cinnamon into a bowl and rub in the
butter.
7. Cover the apples with an even layer of
crumble and press down carefully to cover.
8. Cook on CONVECTION 200
°C
for 20
mins. and then reduce the oven
temperature to 180
°C
and cook for a
further 30 mins. or until the top is golden
brown.
9. Leave to cool in the tin for 30 mins. Cut
into squares and finish cooling on a wire
rack.
Ingredients
4 medium egg whites
200 g (8oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
40 g (1
1/2
oz) flaked almonds
Filling
300 ml (
1/2
pt) double cream, softly whipped
250 g (8 oz) strawberries, sliced
Strawberry Roulade
Dish: swiss roll tin 23 x 33 cm (13"x 9"), greased and lined with baking parchment
Oven Accessory: wire shelf
1. Pre-heat the oven on CONVECTION
150
°C
with the wire shelf in position.
2. Whisk the egg whites until stiff but not dry.
3. Slowly whisk in the sugar until the mixture
is thick and glossy.
4. Blend the cornflour, vinegar and vanilla
extract to a smooth paste, in a separate
bowl and then whisk into egg whites.
5. Spoon into the tin and gently level the top.
6. Sprinkle with flaked almonds.
7. Cook on CONVECTION 150
°C
for 30
mins.
8. Remove meringue from oven and cover
with damp greaseproof paper.
9. After 10 minutes remove greaseproof
paper from the meringue and turn out onto
a sheet dusted with icing sugar and
carefully peel off the lining paper.
10. Spread cream all over the meringue and
scatter the strawberries on top.
11. Roll up the roulade from one of the short
edges using the baking parchment paper
to help you.
12. Chill in the fridge for 30 mins and then
lightly dust with icing sugar before serving.