Classic apple strudel

Prep Time:
Servings: 0
Cooking Time:
  • 0.00 - DOUGH
  • 250.00g - Cake flour
  • 0.00 - Pinch of salt
  • 1.00 - Egg
  • 140.00ml - Lukewarm water
  • 2.50ml - Lemon juice
  • 0.00 - FILLING
  • 100.00ml - Sultanas or raisins
  • 50.00ml - Rum
  • 45.00ml - Butter
  • 100.00ml - Breadcrumbs
  • 155.00ml - Sugar
  • 1.00kg - Granny smith apples
  • 50.00g - Ground almonds
  • 5.00ml - Ground cinnamon
  • 0.00 - Zest of one lemon
  • 150.00ml - Melted butter
  • 45.00ml - Icing sugar
Make the dough: Sift the flour and salt in a mixing bowl and make a well in the centre. Beat the egg, lukewarm water and lemon juice together and gradually add it to the dry ingredients. Rub the flour and liquid together with your fi ngers until coarse crumbs are formed. Add more water if it's too dry ? it has to be fairly soft. Press the dough into a ball. Sprinkle flour on a work surface and knead the dough for 5-7 minutes by picking it up and throwing it down until it's shiny and smooth. It can also be kneaded in a food processor with a dough hook. Cover the dough with clingwrap and let it rest for at least 30 minutes. Soak the sultanas or raisins in the rum and melt the butter in a small saucepan. Add the breadcrumbs and 30ml of the sugar to the melted butter and stir until the breadcrumbs turn goldenbrown. Allow to cool.
Cover a table with a big cloth ? use a cotton tablecloth if you have one. Sprinkle flour over the cloth and roll the dough out in as big a square as possible. Cover the dough with a damp cloth and let it stand for 15 minutes.
Cover your hands with flour and then push them in under the dough. Start in the centre and work to the outside by stretching the dough with both hands. Don't worry if little holes form. Work the dough until it's thin and stretched to about one square metre. Immediately paint the dough with melted butter to prevent it from drying.
Make the filling: Peel the apples and halve them. Remove the pips and cut the apple halves into thin slices. Add the raisins or sultanas and rum, as well as the almonds, cinnamon, lemon zest and remaining sugar. Mix and preheat the oven to 180°C. Spread the apple filling evenly over the dough but leave a border of 2cm all around.
Roll up the dough with the help of the cloth. Carefully lift it and place it, with the seam facing down, on a greased baking sheet.
Shape the roll in a half moon so that it fits onto the baking sheet. Paint it with melted butter and bake for 30-40 minutes or until light brown and cooked through.
Sift the icing sugar on top and serve.
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April 2023

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