With a flick of her wand, Queen sends raisins, apples and pastry flying into the air. The concoction neatly wraps itself up into a cylindrical pie, baking on the spot,complete with ornate decoration and a dusting of sugar.
-Fantastic Beasts and Where To Find Them, J.K. Rowling

Fantastic Beasts and Where To Find Them is finally out in cinemas! Like so many, I was so excited, but I was also half relieved, just knowing it turned out as well as it did. Four more movies to look forward to!

Not surprisingly, between Queenie and Jacob, my heart pitter-pattered over the food they dished up. I’ll be making what I can (niffler bread is coming!), starting with Queenie’s strudel she serves in their apartment. Filled with apples and raisins, it magically bakes in the air as it flies towards the table.

Now, if you ask anyone who has had ‘proper’ strudel, anything with filo pastry doesn’t count as real strudel. A traditional strudel is made using a dough that gets stretched into a thin, almost transparent dough, and also includes breadcrumbs. I found two recipes, one on Tastespace and on LilVienna. I’m just putting that all out there for any purists!

However, taking inspiration from Queen’s strudel, and the simple ingredients that seemed to fly in, this magically quick version is incredibly delicious for any dinner or as a dish to take to a Fantastic Beasts party.

Queenie’s Strudel | Fantastic Beasts and Where To Find Them

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Author: Bryton Taylor @ Food in Literature

Print Recipe

Instructions

In a glass container, place in the raisins, then pour in rum. Set aside to soak.
Peel the apples, keeping the red skins as much in tact as possible. Set aside as you’ll be using them for decorations.
Slice the apples and mix together.
Preheat oven to 190C or 375F.
On a buttered or baking paper lined baking tray, place the filo pastry. I used about 10 sheets.
Brush the butter onto the pastry.
On the short side of the pastry, 2-3 inches in from the edge, place half of the apples.
Scatter half the raisins, sprinkle with half the white sugar and half the cinnamon.
Place the remaining apples, raisins, sugar and cinnamon on.
Wrap the pastry closed and brush with butter to seal the pastry.
Take six thin sheets of filo pastry, brush each with melted butter, and roll into a thin rope (longest edge).
Braid three together, then do the other, and wrap around the pastry, brushing with butter ti finish.
To make the apple roses, take a strip of apple peel.
Roll the peel around itself, pinching the base, and keeping the inner core small and deeper, while the outer core becomes a bit higher as its rolled .
To seal, I used a bit of pastry brushed with water, and pinched to the base.
Press them into a line down the centre of the strudel.
Bake for 30-45 minutes.
Dust with powdered sugar before serving.