Mary Berry, Britain's reigning "Queen of Baking" has made her way across the pond. If you're a fan of apple crisps, apple pie, or apple turnovers, you're sure to love Mary's take on apple strudel, a classic for any holiday dessert table. You can find even more delectable recipes in Baking with Mary Berry.
As Mary and her fellow hosts and judges say, "On your mark, get set, BAKE!"
four 10 x 18 in. sheets of filo dough
4 tbsp butter, melted
½ cup fresh white bread crumbs
3 tbsp sliced almonds
confectioners' sugar for dusting
1 ½ lb. tart apples, quartered, cored, peeled, and sliced
grated zest and juice of 1 lemon
3 tbsp light brown sugar
½ tsp ground pumpkin pie spice
½ tsp ground cinnamon
¾ cup golden raisins
½ cup blanched almonds, roughly chopped
1. Preheat the oven to 375°F. Make the filling: mix together the apples, lemon zest and juice, sugar, pumpkin pie spice, cinnamon, golden raisins, and almonds.
2. Lightly brush 1 sheet of filo dough with melted butter. Cover with the remaining sheets, brushing each with butter. Add the filling and finish the strudel (see below).
3. Brush the strudel with the remaining melted butter and sprinkle with the almonds. Bake for 40–45 minutes until the dough is crisp and golden. Dust with confectioners' sugar. Serve warm or cold.
1. Sprinkle the bread crumbs over the dough. Spoon the apple mixture along the middle of the dough.
2. Fold the dough to enclose the filling, turn over onto a baking sheet, and bend into a horseshoe shape.
Baking with Mary Berry draws on Mary's more than 60 years in the kitchen, with tips and step-by-step instructions for bakers just starting out and full-colour photographs of finished dishes throughout. The recipes follow Mary's prescription for dishes that are no fuss, practical, and foolproof-from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as cheesecake and soufflés, to British favourites that will inspire.