Fig, Apple & Mincemeat Strudel

In Seasonal Recipes, Winter by Luke StuartLeave a Comment

Anything homemade tastes just that little bit better. Our festive mincemeat was made by Kids Cookery School during October half term and has had time to macerate and mingle – now packed with flavour!

As demonstrated at Kingston Maurward Christmas Gourmet Food Fair (Saturday 12th Nov 2011).

(Photograph by Troy Newton).

  • Serves 8
  • Strudel Dough:
  • 225g flour
  • Pinch salt
  • 1/2 tsp vinegar
  • 2 tbsp rapeseed oil
  • 8 tbsp cold water
  • Seasonal Filling:
  • 50g unsalted butter
  • 2 tbsp breadcrumbs, toasted dry
  • 1 tsp cinnamon or mixed spice
  • 2 tbsp almonds, roughly chopped
  • 1-2 tbsp brown sugar
  • 6-8 tbsp mincemeat
  • 2 Bramley apples, peeled, cored and sliced
  • 4-6 ripe purple figs, roughly chopped
    • Pre heated the oven, Gas 5, 190c.
    • 1. Strudel dough: Sift the flour and salt into a bowl. Add the measured vinegar, oil and water.
    • 2. Mix with a palette knife until a very soft dough is formed.
    • 3. Turn out onto a floured surface and knead until smooth and springy.
    • 4. Warm a stainless steal bowl and place over the dough for 1 hour to allow the dough to relax, or place in the fridge overnight.
    • 5. Once the dough is relaxed, roll on a smooth piece of linen. Make sure both the linen and rolling pin are very well floured. The dough should roll to the size of a pillow case! Once this is achieved start to carefully stretch using two hands. The dough should appear almost ‘see through’.
    • 6. Brush the surface of the dough with melted butter and then begin to scatter and layer the filling ingredients all over the dough, leaving a 2.5cm border.
    • 7. Fold the sides in. Use the linen to roll tightly in a ‘Swiss roll fashion’.
    • 8. Line a baking sheet with baking paper and slip the completed strudel into the centre.
    • 9. Brush once more with melted butter and bake until golden and bubbling, approximately 25 minutes.
    • 10. Allow to cool for 10 minutes before dusting with icing sugar and slicing thickly.

White Pepper’s Top Tip: Freeze and bring out over the Christmas period. Serve with ice cream, custard or cream.

    • Variations: To save a little time use shop bought filo pastry or puff pastry. If using puff pastry simply encase the filling rather than rolling like a Swiss roll, to avoid uncooked and raw pastry in the centre.

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