This is a traditional Jewish dessert eaten at Purim. It combines apples and dates and is glazed and decorated with pistachios and poppy seeds.
3 cooking apples, peeled and sliced
150g diced dates, fresh or dried
100g soft brown sugar
2 teaspoons cinnamon
200g unsalted butter or margarine
6 sheets filo pastry
1 1/4 cups (200g) icing sugar
2 tablespoons fresh lemon juice
2 tablespoons pistachio nuts, chopped
3 tablespoons poppy seeds
Preparation:30min › Cook:25min › Ready in:55min
Preheat the oven to 180 degrees C. Line a large baking tray with baking paper.
Mix the apples with the dates, breadcrumbs, brown sugar and cinnamon.
Melt the butter in the microwave or a small saucepan.
Lay 3 sheets of filo pastry side by side on a clean tea towel overlapping the longest edges by 5cm. Brush with a little of the melted butter.
Cover with the remaining sheets of filo overlapping them as before; brush with butter.
Place the apple mixture on the filo pastry. Using the tea towel to help roll the filo from the longest edge to form a thick parcel. Roll it onto a lined baking tray into the shape of a horseshoe. Brush with a little more butter and dust with icing sugar.
Bake for 20 minutes or until golden brown. Cool for 10 minutes.
Glaze: Mix the icing sugar and lemon juice together. Drizzle over the warm strudel and sprinkle over the poppy seeds and pistachio nuts.