Sunday, 4 December 2016

Mincemeat and Marzipan Strudel

Who wants a fancy Christmas recipe, that is deceptively easy to make AND impressive to serve AND a clever twist on a festive favourite? This strudel is an magnificent beast to present to your loved ones and inside lurks a wonderful mixture of flavours and textures. I'll let you decide whether to serve with cream, custard or brandy sauce. ;-)

Prep time: 30 Mins
Baking time: 45 Mins
12 Sheets of Filo Pastry
75g Unsalted Butter (Melted)
6 Hard Amaretti Biscuits (Crushed)
600g Mature Mincemeat
1 Large Apple
50g Flaked Almonds
150g Marzipan
A sprinkling of Light Brown Sugar

Let us begin. Preheat the oven to 180C/350F/Gas 4. Take a clean, dry tea towel and lay out on your kitchen surface. Lay out 6 sheets of filo, overlapping in a large rectangle on top, then brush all over with melted butter. Scatter over the crush biscuits and repeat for the rest of the filo. Brush again with butter. Spread a layer of mincemeat over the surface of the filo (leaving a gap around the edge), then grate the apple evenly over. I don't even bother peeling it! Scatter with 40g of the flaked almonds, then roll the marzipan into a cylinder shape and place against one of the shorter edges. Roll the filo tightly over the marzipan then continue rolling up into a fat sausage, lifting the tea towel as you go (to help you roll). 

Carefully transfer to a baking tray and brush with the remaining butter. Pinch each end together tightly to secure and sprinkle with brown sugar. Scatter over the last few almonds for decoration then bake in the centre of the oven for around 40-45 minutes. 

Once golden brown the strudel is ready, so remove from the oven and leave to cool for 20-30 minutes. Serve warm with whatever you fancy!

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