8 servings
Pastry
8 sheets phyllo pastry
60 g melted butter
Crumb Filling
50 g walnuts, coarsely chopped
60 ml dried breadcrumbs
75 ml sugar
5 ml ground cinnamon
Apple Filling
1 x 765 g tin unsweetened pie apples
30 ml honey or sugar
icing sugar to dust the baked roll
- Lay out the first sheet of phyllo pastry, brush with melted butter, cover with the second sheet and brush again.
- To make the crumb filling, combine the nuts, breadcrumbs, sugar and cinnamon and sprinkle 1/4 of the mixture over the pastry.
- Cover with the 3rd sheet of pastry, brush again and repeat the sprinkling and layering 3 x more, ending with pastry.
- For the apple filling, chop the apples coarsely in the tin, mix in the sugar or honey and spread over the layered pastry, allowing about 40 mm at all edges uncovered.
- Fold over the pastry layers from the sides to cover the filling and roll up carefully and not too tightly to allow for expansion during baking.
- Lift the roll onto a greased baking tray and brush with the remaining butter
- Meanwhile, preheat the oven to 170 °C and bake the roll for 40 minutes until the crust is crisp and golden.
- If the roll becomes golden before 40 minutes have elapsed, cover loosely with foil and bake the full 40 minutes to ensure that the pastry on the inside is thoroughly baked.
- Dust the roll generously with icing sugar and allow to cool at least 15 minutes before transfer it to a serving platter.
- Cut into slices with an electric or very sharp bread knife. The pastry will be very flaky. It will become less flaky if allowed to stand for a while.
Variation
Replace half of the apples with drained canned pears.
Replace the walnuts with pecan nuts or use 50/50.