INGREDIENTS Strudel pastry (see basic dough and pastry recipes) 1kg Granny Smith apples 1 cup semolina ½ cup ground almonds 50g butter, melted in a double boiler 3 tablespoons rum ½ teaspoon ground cinnamon 3 tablespoons sugar 1 cup (225g) raisins
PREPARATION Cook semolina and almonds in butter until golden. Spread evenly over the strudel pastry without reaching the edges.
Peel, core and slice apples. Place them in a bowl and mix in rum, cinnamon, sugar and raisins. Arrange apple mixture over the pastry.
Roll up from the longest edge and carefully place roll onto a greased baking sheet.
Brush with milk and bake for about 40 minutes in a moderate oven. Serve hot or warm, sprinkled with caster sugar.
