Sticky Date & Apple Strudel
November 08, 2018
"From our weekday newspaper The West Australian."
- Serving Size: 1 (199.3 g)
- Calories 535.2
- Total Fat - 23.7 g
- Saturated Fat - 14 g
- Cholesterol - 71.9 mg
- Sodium - 164.6 mg
- Total Carbohydrate - 79.7 g
- Dietary Fiber - 3.5 g
- Sugars - 51.6 g
- Protein - 4.4 g
- Calcium - 44.7 mg
- Iron - 1.7 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Place dates and water in a medium saucepan over a high heat and bring to a boil and then transfer to a heatproof bowl and refrigerate, covered until cold.
Combine apples, syrup and half the cinnamon sugar in a bowl and toss to coat.
Layer pastry sheets together, brushing in between each sheet with some of the butter and reserve remaining butter.
Spread date mixture down the centre of the pastry, leaving an 8cm border on the long sides and 7cm on the short side and sprinkle oats over the date mixture and then spread apple mixture on the top.
With the long side facing you, fold in short sides of pastry and roll up from the long side to enclose the filling.
Lift strudel, seam-side down, onto a large oven tray lined with baking paper and brush with reserved butter and sprinkle with remaining cinnamon sugar.
Cook in a hot oven (200C) for about 30 minutes or until golden brown and crisp and remove from oven and stand on a tray for 15 minutes.
Meanwhile, to make sauce, combine all ingredients in a medium saucepan over a low heat and stir until sugar is dissolved and then bring to the boil and gently boil, stirring occasionally, for about 10 minutes or until thickened and remove from heat and serve with strudel.
Tips & Variations
No special items needed.