Apple Strudel

Apple Strudel

In German, strudel means "whirlpool" - it is a light, crispy pastry made up of layers of filo dough. In our translation, cranberries add a bit of tang, but raisins work equally well.

Serves 4

Points per serving: 1½ (original points)

3 spray low-fat cooking spray

2 sheets filo pastry, frozen, each approx 30cm x 43cm at room temp.

3 tsp polyunsaturated margarine, melted

2 tbsp fresh breadcrumbs

1 tsp cinnamon, ground

1 tsp white sugar

2 medium apple(s), peeled, cored and sliced

30 g cranberries, dried

Preheat the oven to Gas Mark 4/350°F/180°; spray a baking sheet with non-stick cooking spray.

Place the sheets of filo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp tea towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of breadcrumbs. Stack remaining 2 rectangles directly over breadcrumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of breadcrumbs.

Arrange apple slices lengthwise down the centre of the filo and sprinkle with sugar, cinnamon and dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.