This light, crisp strudel is full of flavour, the cheese marrying beautifully with the apples, spice and sultanas. You can, if you wish, use another semi-hard cheese in place of the Pecorino, provided the flavour is not too strong.
SERVES 4
For the pastry
3 sheets of filo pastry, about 55 x 20cm
60g clarified butter
For the filling
30g fine breadcrumbs
30g ground almonds
2 Braeburn or Cox apples (not too ripe), washed and dried
Juice of 1 lemon
60g soft brown sugar
1 tsp ground cinnamon
100g sultanas, blanched for 1 minute, refreshed, drained and patted dry
120g Pecorino Romano, cut into fine slivers, plus extra (optional) to serve
To finish
30g icing sugar, for dusting
Whipping cream, lightly whipped (optional)
Preheat the oven to 180°C/Gas 4. Spread the breadcrumbs and ground almonds out on a baking tray and lightly toast in the oven for 3 minutes. Tip into a bowl, mix together and set aside.
Cut the apples in half and remove the core, then cut each half into fine slices, about 2mm thick. Put into a bowl with the lemon juice, sugar, ground cinnamon and sultanas. Mix gently, cover with cling film and set aside for 5 minutes.
Place one sheet of filo pastry on a clean tea towel, with the short side facing you. Very lightly brush the filo all over with clarified butter, then place a second sheet of filo on top, without pressing it down. Repeat with the third sheet.
Spread the apple and sultana mixture evenly over the filo, keeping a clear 3cm margin on all 4 sides. Sprinkle the breadcrumb and ground almond mixture evenly over the apples. Arrange the slivers of Pecorino here and there on top.
Line a large baking sheet with lightly buttered baking parchment. Now, with the aid of the tea towel and starting with the short side facing you, roll up the filo to enclose the filling and form a fat sausage shape, pressing lightly as you roll.
Place the strudel on the prepared baking sheet and bake for 25–30 minutes until crisp and golden. Using a large palette knife, immediately transfer to a wire rack and leave to cool a little, for 5–10 minutes.
Generously dust the top of the strudel with icing sugar, then slide onto a board or oblong serving plate. Cut into slices, using a sharp, serrated knife, and serve with whipped cream on the side, if you like, and maybe a few extra slices of Pecorino.
