Fig, Apple & Mincemeat Strudel

• 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.