A quick little pudding of Apple and Pecan Strudel

Tonight was a busy cooking night, i made shephards pie with a sweet potato mash and decided last minute to make an apple and pecan strudel as i had some apples left over. I didnt give myself much time...all of 10 minutes to make it, but with a quick patch up job with the filo pastry it came out well haha and tasted divine. It really is a simple and quite quick recipe...a nice little accompaniment to dinner :)

Apple and Pecan Strudel

4 small sweet eating apples (or 2 large-I used red delicious)
80 g butter
4 sheets filo pastry
150 g pecan nuts, chopped
1/2 tsp ground cinnamon
100g Muscovado sugar
30g caster sugar

Preheat the oven to 180c/160c
Melt the butter in a small saucepan over a low heat or in the microwave.
Carefully cut the filo pasty into 30 x 50cm sheets with a knife. Mix the pecans, cinnamon and muscovado sugar together.
Peel and slice the apples thinly and set them aside while you make up the strudel.
Lay the first sheet of filo pasty on a clean tea towel on your work surface and brush with melted butter. Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and then add the fourth sheet of filo pastry.
Sprinkle the apples with the caster sugar and mix well. Spread them out along one long edge of the top sheet of filo pastry. Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll – the apples will end up at the centre. Once it's all rolled up, press your strudel together gently.
Place it on a baking try and bake in the oven for about 20 minutes or until golden brown. Serve warm with vanilla ice cream or double cream

It is perfect the next day, heated up in the oven.

Adapted from a Jamie Oliver recipe