The search for the perfect festive dessert ends here. Why not try this recipe with the festive season less than seven weeks away? Imagine golden layers of buttery filo pastry enveloping a sumptuous filling of brandy-soaked South African raisins, ground almonds, thinly sliced apples and jewel-like pomegranate seeds – a showstopper that tastes as magnificent as it looks, yet requires surprisingly little effort to create.

This easy-to-make strudel is prepared with shop-bought filo pastry, making it an accessible choice for both novice and experienced bakers. The delicious mixture of brandy-soaked South African raisins, ground almonds, thinly sliced apples and pomegranate seeds creates a perfect balance of flavours and textures that will impress your festive season guests.

Ingredients

80 gram South African raisins
1 tablespoon brandy
vegetable oil, for greasing
270 gram pack frozen filo pastry, thawed (7 sheets)
80 gram butter, melted
2 large eating apples, peeled, cored and thinly sliced
finely grated zest of 1 lemon
1 tablespoon lemon juice
80 gram ground almonds
60 gram caster sugar
50 gram pomegranate seeds

To decorate

rosemary sprigs (optional)
icing sugar, for dusting

Instructions

• Put the raisins into a bowl, cover with boiling water and soak for 15 minutes. Drain thoroughly, then add the brandy. Stir well and soak for 1-2 hours, or overnight.
• Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Grease a large baking sheet.
• On a work surface, layer 3 sheets of filo pastry on top of each other, brushing each one with melted butter.
• Mix together the apples, lemon zest, lemon juice, ground almonds, caster sugar and pomegranate seeds. Stir in the soaked raisins, along with any brandy that has not been absorbed. Scatter half evenly over the pastry.
• Place 2 more filo sheets on top, brushing each one with butter. Scatter the rest of the fruit mixture on top as before. Layer two more sheets of pastry on top, brushing each one with butter.
• Carefully roll up the filo pastry from the short end to enclose all the filling, and slide the baking sheet underneath, with the seam of the pastry underneath. Do not worry if the pastry breaks a little. Brush with the remaining butter.
• Bake for 30-35 minutes until golden brown. Serve warm or cold, topped with rosemary sprigs (if using) and sprinkled with icing sugar.

Cook’s tips

• Slice the apples thinly so that they cook properly.
• Mix Greek yogurt and lemon zest together to accompany the strudel, or serve with cream or crème fraiche.

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Source: Raisins SA