Blackberry and Apple Strudel cinnamon cream

Serves: 6

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Total Time: 65

Prep Time: 30

Cook Time: 35

• 75 gram(s) unsalted butter, melted
• 800 gram(s) Coxs apples, peeled and chopped into 1cm pieces
• 40 gram(s) golden caster sugar
• 1 teaspoon(s) ground ginger
• 1 teaspoon(s) ground cinnamon
• 250 gram(s) blackberries
• 8  sheets filo pastry
• 1 tablespoon(s) icing sugar, plus extra to dust
• For the cinnamon cream
• 400 ml double cream
• 2 tablespoon(s) icing sugar
• 1 teaspoon(s) cinnamon

Method

1. Melt 25g (1oz) butter in a pan and add the apple. Cook gently for 10min until softened and slightly golden. Sprinkle over the sugar and spices and cook for 1min until the sugar dissolves. Tip into a bowl and cool.
2. Preheat oven to 180?C (160?C fan) mark 4. When apple mix is cool, stir in blackberries.
3. To assemble strudel: melt remaining butter; put a 55x25.5cm (21½x10in) rectangle of baking parchment on the work surface. Cover entirely with two sheets of pastry, over-
4. lapping them slightly in the middle. Brush with melted butter. Repeat three times, brushing with butter between each layer, so there are four layers on top of each other.
5. Spoon fruit mix along one long edge of the pastry, leaving a 2.5cm (1in) gap at the ends. Roll up, using the parchment to help you, then lift on to a baking sheet, keeping the strudel on the parchment. Gently bend strudel into a circle, tucking in the ends.
6. Brush with butter and dust with icing sugar. Bake for 20min or until pastry is crisp and golden. Beat together cream, icing sugar and cinnamon until the mixture just holds its shape. When strudel is cooked, transfer to a large plate, dust with more icing sugar and serve with the cinnamon cream.
7. Freeze ahead
8. Make strudel up to the end of step 4. Carefully transfer to a plate and wrap in clingfilm. Freeze for up to one month. Complete recipe, baking from frozen for 35-40min.

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