Sausage Strudel With Walnuts
Not too tricky
- 8 chipolata sausages
- 50g butter
- 25g breadcrumbs
- 1 cooking apple, peeled, cored and chopped
- ½ teaspoon ground cinnamon
- 25g walnuts
- 250g fillo pastry sheets (about 16 sheets)
Preheat the oven to, 180ºC, 160ºC Fan, Gas Mark 4.
Melt the butter in a small frying pan. In a small bowl mix together the breadcrumbs, cooking apple, cinnamon and walnuts. Add half the melted butter and mix well.
Take two sheets of the filo 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 and 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.
Cook int the oven for about 30 minutes until golden brown. Serve either hot or cold, as a snack, starter, for a picnic or tea.