Yields12 Servings
 2 eating apples
 100 g unsalted butter
 1 teaspoon fennel seeds
 75 ml whisky
 1 tangerine
 410 g mincemeat
 270 g (6 sheets) filo pastry
 40 g pecan nuts
 1 tbsp honey

Peel and core the apples and chop into 1cm dice; melt 1 tablespoon of the butter, add the fennel seeds for a couple of minutes, then add the apples and whisky; finely grate the zest of the tangerine and squeeze in the juice; cook with the lid ajar for 15 minutes or until softened, stirring occasionally and adding a splash of water if needed; leave to cool completely, then mix with the mincemeat


Preheat the oven to 180C/Gas 4; melt the remaining butter and use some of it to brush the inside of a roasting tray; unroll the filo pastry and cut the sheets in half down the middle, working one by one, brush the edges of each pastry sheet with butter, place 3 heaped teaspoons of filling in the centre at one end, roll it over a couple of times, then fold in the sides and finish rolling it up into a mini strudel; place each one in the buttered tray as you go, with the seal at the bottom, then brush the tops with more butter; chop the pecans and toss with remaining butter, then scatter over the strudels


Bake at the bottom of the oven for 30 minutes, or until golden and crispy; drizzle all over with the honey as soon as you take them out of the oven

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