METHOD

  1. Peel, core and slice the apples and cook with brown sugar until soft.
  2. Prepare filling by mixing together the cooked apples, raisins, cinnamon and crumbled cheese.
  3. Layer up the sheets of pastry with melted butter between each layer.
  4. Place filling down the centre of the pastry, making sure there is space around sides to seal strudel.
  5. Brush edges with beaten egg, fold in ends then roll gently.
  6. Gently press down and place on a dampen baking sheet.
  7. Brush lightly with egg and lightly sprinkle with cinnamon and brown sugar.
  8. Bake in a hot oven until pastry is crisp and golden.
  9. Serve with whisky cream.

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