Squash and Apple Strudel with Dried Cranberries

Ingredients

• 6 sheets of filo pastry (standard 480mm x 255mm)
• 70 g unsalted butter (melted (or non-dairy butter))
• 50 g flaked almonds
• icing sugar (to dust)
• 3 cooking apples (peeled, cored, quartered and sliced)
• 100 g squash (such as butternut, peeled and thinly sliced)
• zest and juice of 1/2 lemon
• 2 tablespoons light muscovado sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 20 g flaked almonds
• 3 tablespoons dried cranberries (or raisins)

Instructions

1. 1

   Preheat oven to 190C and line a baking tray with parchment paper.

2. 2

   To make the filling, combine the apples, lemon zest and juice, sugar, spices, dried cranberries and almonds.

3. 3

   Brush one sheet of filo with a little melted butter, repeating with the other sheets and layering them on top of each other.

4. 4

   Spread the filling along the long edge of the pastry and roll up, tucking in short ends to form long roll. Place seam side down on the prepared baking sheet. Brush with the remaining butter and press the flaked almonds over the strudel.

5. 5

   Bake for 40 minutes or until crisp and golden. Dust with powdered sugar and serve warm or cold.