Tuesday, 17 January 2012

Apple Strudel 'Samosas'

Man oh man, do I love messing around with classic recipes. In this one, I not only ruin the traditional concept of a samosa, but also the apple strudel! What a day!

Samosas are triangular pastries normally containing savoury spicy fillings - but who says they won't make a brilliant dessert?

Not me. By loading these individual filo parcels with a traditional strudel filling, not only are these crisper than a bog-standard, family sized strudel, but they look so attractive. I don't know why I didn't think of it sooner.

Tomorrow: chocolate covered salt cod fritters (just kidding, honest).

Serve 2 per person, at a rock-bottom £1 per serving.

Serves 4 (8 samosas)


4 shop-bought filo pastry sheets
100g melted butter
3 cooking apples, peeled, cored and finely sliced
50g sultanas
4 tablespoons demerara sugar
1 tablespoon ground cinnamon
4 tablespoons creme fraiche (for serving)

Preheat oven to 200c. Using a sharp knife and leaving the filo sheets layered togther to ensure uniformity, slice the sheets lengthwise until you have 8 long strips. Take an eighth of the apple, sultanas, sugar and cinnamon and place in a pile at the end of one strip. Brush the rest of the exposed strip with the melted butter. Take a corner of the strip and fold it over the filling until you have a neat triangle at the end of the strip. Keep folding all the way down the strip until you have created a samosa. Repeat, until you have 8 similar samosas. Place them on a large oiled baking sheet and brush with melted butter. Bake for 25 minutes, or until golden brown. Place a large dollop of creme fraiche with each serving.

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