Now I could call these strudel but you know they aren’t really strudel – what they are is me making use of the last of the wizening garden apples that have been sitting wrapped in paper in a box in the garage and a packet of Theos filo pastry that I bought for something else only I forgot what – and I thought that I should use both of them up.
I rang my sister who used to make lots of this and who I think of as a strudel expert and had a chat about breadcrumbs and soft middles which was fun. She thinks the breadcrumbs are what makes the difference to the texture, with them the middle all comes together into a soft filling, without crumbs it stays separate and more chunky.
Zeb Bakes 