Pork strudel with Marsala apples

Ingredients for 4 people
Filling
8 pork loin slices, about 1 cm thick
100 g pancetta
2 leeks
Extra virgin olive oil
Salt and pepper
To wrap
1 rectangular puff pastry sheet, plus extra for decoration if desired
Milk for brushing
Marsala apples
4 apples
Granulated sugar
1 knob butter
1 glass dry Marsala

I wash and slice the leek into rounds and soften in a frying pan with two tablespoons of oil.

Once soft, I add diced pancetta and brown for a few minutes.

I cut the pork loin into strips about 1 cm wide.

I sauté until golden and season with salt and pepper.

I put everything in a bowl to cool.

I unroll chilled pastry and place filling in the centre, draining any cooking liquid.

I close the strudel and seal its ends.


I place it seam down on baking parchment and brush with milk.

I cut decorative strips from another pastry sheet and brush them with milk.


I bake at 180°C for 20 minutes.
For the Marsala apples, I peel, core and slice the apples, put on a plate and cover with sugar.

I melt butter in a frying pan, caramelise the apples and deglaze with Marsala.

I reduce the sauce and turn off.

I serve sliced strudel with the apples. A wonderful combination that convinced even the sceptics!