Maple Pecan and Apple Strudel is one of those lush dishes you make for special occasions. I had experimented with walnuts initially but this remake uses pecans and I am glad I did. I also wanted to make my own pastry rather than use filo – which has a different taste and texture. This dish takes me to back to the strudel I used to have at school… The pastry can be made in advance and left in the fridge for a couple of days. I do that when I am busy. This dish in its final format came about as I had my friends, Dominica and Marcin visiting. In the morning Marcin and I planned to go to Mount Snowdon for some exercise; in hindsight not sure why I rose to the challenge – which incidentally was a challenge I set.