4 cups day-old unfilled double sponge cake, broken up
½ cup raw sugar
2 tsp ground cinnamon
½ tsp ground nutmeg
8 Jazz apples
½ cup caster sugar
2 tsp vanilla extract
2 Tbsp plain flour
12 filo pastry sheets
125 g unsalted butter, melted
½ bunch mint
8 fresh strawberries, diced
2 Tbsp icing sugar, plus extra to dust
double cream to serve
- Preheat oven to 200°C fanforced (220°C conventional). Put cake, raw sugar and spices in bowl of a food processor and pulse until crumbs form.
- Peel 5 apples, then core and cut into wedges. Toss with caster sugar, vanilla and flour in a large bowl. Brush a sheet of pastry with butter, then place a second sheet on top. Repeat with a third sheet, then scatter with ¼ cup of the cake crumbs. Repeat layering with remaining pastry sheets and remaining cake crumbs.
- Arrange apple pieces in a line along the closest long edge to cover 1 /3 of the pastry. Fold in the sides, then roll up. Brush with remaining butter and arrange on a lined oven tray. Bake for 30-35 minutes, until the pastry is golden and crisp.
- Meanwhile, peel and dice the remaining apples, then toss with the mint, strawberries and icing sugar in a large bowl. Dust strudel with icing sugar. Serve sliced with the apple salsa and double cream.