Apple and prune strudel

Ingredients

200 g pitted prunes

80 ml rum

800 g apples (about 600 g peeled and cored)

3 tbs honey

½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground ginger

1 packet of vanilla sugar (10 g)

Grated rind of ½ lemon

150 g butter, melted

12 sheets of fresh filo pastry, divided

Powdered sugar for dusting

Preparation

Soak prunes in rum for several hours or overnight.

Gently heat prunes, rum and honey for 1-2 minutes over medium-high flame until honey is dissolved. Stir and set aside.

Peel and core all the apples and cut them into walnut-sized pieces.

Place them in a bowl with cinnamon, ground cloves, ground ginger, vanilla sugar, soaked prunes and grated lemon rind. Toss gently together and set aside.

Lay a sheet of pastry on top of the clean working surface. Brush with a little butter and place the next sheet on top, brush again with butter. Continue layering and buttering as before until all 6 sheets are used.

Using a slotted spoon, pile the half of fruit along the length of the front edge making sure that the prunes are evenly distributed. Roll the pastry around the fruit into a sausage shape, tucking in the ends. Repeat with the remaining 6 sheets. The amount is enough for 2 strudels.

Transfer to baking sheet lined with parchment paper. Brush each roll with melted butter.

Bake in the oven at 190°C for 25-30 minutes or until crisp and golden.

Dust with powdered sugar and serve warm or chilled the following day.