The dough left from the sticky buns became a ladder-loaf strudel filled with apples. Filling recipe is as follows:
2 firm baking apples
Grated zest of 1 lemon
Juice of 1/2 lemon
1/3 cup cinnamon sugar
1 tablespoon cornstarch (cornflour)
Handful of raisins
Combine all and use to fill pastry. It will almost always run a bit as it bakes-that's OK, and although it may look burnt, it cleans-up easily with hot, soapy water. I like this filling for turnovers as well. I'm less fond of it for fried pies, but for baked pastry, it works really well.
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