Spiced apple and mince pie strudel

apple strudel

What a year we have had!!

This year seems to have been Mayhem from start to finish. Not all bad and certainly nothing has been boring but I struggle to hold on sometimes it’s been such a rollercoaster.
Christmas is predominantly a time for family to get together, whether you have a faith or religion or not it does seem that we like to stop and just be with each other for a while at this time of year. That has got to be a good thing ultimately. Time to re-think how we do our lives and time to work out what is important in the grand scheme of things.
I’m a feeder – I hold my hands up to it! I show love to my fellow human by immediately nurturing them with calories. When we share a meal or snack and a chat around the table we are intentionally re-connecting and I love it.
This month’s recipe is about just that. “Come and share this treat with me and let’s have a catch up,” it’s saying.
I’ll put the kettle on!

Spiced apple and mince pie strudel

1 jar (411g) mincemeat
4 large eating apples, peeled, cored & chopped: 1 cm chunks (approx – no need for a ruler!)
1 tsp ground ginger
½ tsp ground cinnamon
1 unwaxed lemon, use the zest and the juice
100g butter
6 or 7 large sheets of filo pastry
1 tbsp icing sugar for dusting

• If not using an AGA,  preheat the oven to 190C/170C fan/Gas 5
• Place the butter in a bowl on the back of the Aga to melt
• Into a large mixing bowl place the mincemeat, chopped apples, ginger and cinnamon, lemon zest and juice stirring well with a wooden spoon.
• On a clean, dry tea-towel lay a couple of sheets of filo pastry and brush with some of the melted butter. Then lay another couple of sheets and do the same and repeat with the final 2 or     3  sheets.
• Pile the filling along the length of the pastry along one side about 2.5 cm in from the edge. Using the tea-towel to help you roll the pastry up, tucking the ends in and enclose the filling.
• Place seam side down onto a large baking sheet lined with Bake-O-Glide and brush with the remaining butter.
• Bake for approx. 40-45 minutes on the bottom set of runners in the baking oven (3/4/5 oven Aga’s)
• 2 Oven Aga- Place a grid shelf on the floor of the roasting oven and put the baking tray on that. On the second set of runners above insert the cold plain shelf. This will need to be swapped over with another cold plain shelf after 20 minutes. It’s a good idea to have two cold plain shelves but if you don’t then use any large baking sheet or roasting tin.
Leave to cool at room temp and then generously dust with Icing Sugar ab=nd serve with cream, ice cream or custard.