Apple Strudel

• 6 green cooking apples (peeled and sliced)
• 1 cup mixed dried fruit
• 100g butter
• 100g A1 sugar
• 2 tspn ground cinnamon
• 2 tablespoons cornflour (diluted in a little water).
• 1 sheet ready rolled puff pastry.

Add diluted corn flour and stir over gentle heat until thick, remove from heat and allow to cool completely.

Brush pastry with a little egg and place apple mixture along one edge, leave about 2cm at each end over hanging to seal strudel after rolling.

Roll pastry over the apple filling until completely covered and pastry joins together underneath the filling.

Trim excess pastry, seal ends, poke the top with a fork to allow steam to escape.

Place strudel on a greased baking tray, brush top with egg and bake in a preheated oven at 210 deg C for 12 to 15 minutes.

Serve hot with whipped cream. Serves four.