Sausage Strudel With Walnuts
Not too tricky
- 8 Chipolata sausages
- 50g (2oz) Butter
- 25g (1oz) Breadcrumbs
- 1 Cooking apple, peeled, cored and chopped
- 1ml (½tsp) Cinnamon
- 25g (1oz) Walnuts, roughly chopped
- 250g (8oz) Fillo pastry sheets (about 16 sheets)
Preheat oven to Gas Mark 4, 180ºC.
Place the butter in a small frying pan and melt.
Mix together in a small bowl the breadcrumbs, cooking apple, cinnamon and walnuts. Add half the melted butter and mix together well.
Take two sheets of the fillo pastry and place on a board. At the end nearest to you place one sausage and a large spoonful of the mixture onto the edge of the pastry.
Using the remaining melted butter, brush the edges of the pastry. Roll up – if the pastry splits just brush with a little more butter.
Take the ‘sausage’ shape and gently bend into a crescent shape, twist off the very ends of the pastry and place on a baking sheet. Brush all over with butter. Repeat using the remaining sausage, pastry, etc.
Place in a preheated oven and cook for about 30 minutes until golden brown.
Serve either hot or cold, as a snack, starter, for a picnic or tea.