Apple Strudel with Cinnamon Sauce

INGREDIENTS
4 Granny Smith apples, peeled, cored
1/4 cup caster sugar
1 vanilla pod, split, seeds scraped
1/2 cup almond meal
75g sultanas (optional!)
12 sheets filo pastry
75g unsalted butter, melted
Icing sugar, to dust

CINNAMON SAUCE
300mL thick cream
1 tsp vanilla extract
2 egg yolks
15g caster sugar
1 tsp cornflour
1 tsp ground cinnamon

METHOD
Thinly slice apples.
Place in a pan with 3 tablespoons of water, sugar and vanilla pod and seeds.
Cover and cook over low heat for 6-7 minutes or until apples start to soften.
Uncover and cook until apples are very soft.
Remove from heat, add meal and sultanas and cool.
Preheat oven to 180C and grease a baking tray.
Brush 1 sheet of filo pastry with butter, then fold in half, butter-side in.
Repeat with another sheet and place on top.
Place 2 tablespoons of apple mixture along short edge of pastry and start rolling, turning in sides as you roll.
Place strudels seam-side down on tray.
Brush with butter and bake for 20-25 minutes or until golden and crisp.
Cool, then dust with icing sugar.

CINNAMON SAUCE
Place cream and vanilla in a pan.
Bring to just below boiling then remove from heat.
Beat eggs, sugar and cornflour until light.
Stir in warm cream then cook over low heat for about 3 minutes or until thickened.
Add cinnamon.
Place baking paper over surface of sauce to prevent a skin forming.
Cool, then serve with strudels.

SERVINGS
6 (or 24 mini strudels)

SOURCE
Delicious Magazine