2 cups (225 g) plain flour (All purpose)
1/2 level tsp (2.5 ml) salt
1 egg, slightly beaten
2 tbsp (30 ml) oil
60 ml (4 tbsps) lukewarm water
3 tbsp (45 ml) seedless raisins
3 tbsp (45 ml) currants
1/3 cup (65 g) caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) ground cinnamon
1 kg (2 1/4 lb) cooking (tart) apples, peeled and grated
3 tbsp (1 1/2 oz) 40 g Melted Butter
7/8 cup (100 g) 4 oz ground almonds
icing sugar (confectioners sugar)
1/2 level tsp (2.5 ml) salt
1 egg, slightly beaten
2 tbsp (30 ml) oil
60 ml (4 tbsps) lukewarm water
3 tbsp (45 ml) seedless raisins
3 tbsp (45 ml) currants
1/3 cup (65 g) caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) ground cinnamon
1 kg (2 1/4 lb) cooking (tart) apples, peeled and grated
3 tbsp (1 1/2 oz) 40 g Melted Butter
7/8 cup (100 g) 4 oz ground almonds
icing sugar (confectioners sugar)
method
1. Put the flour and salt in a large bowl, make a well in the centre and pour in the egg and oil. Add the water gradually, stirring with a fork to make a soft, sticky dough. Work the dough in the bowl until it leaves the sides, turn it out on to a lightly floured surface and knead for 15 minutes.
2. Form into a ball, place on a cloth and cover with a warmed bowl.
3. Leave to 'rest' in a warm place for an hour.
4. Mix thoroughly the raisins, currants, sugar, cinnamon and apples.
5. Warm the rolling pin. spread a clean old cotton tablecloth on the table and sprinkle lightly with 15 - 30 ml (1 - 2 level tbsps) flour.
6. Place the dough on the cloth and rollout into a rectangle about 0.3 cm (1/8 in) thick, lifting and turning it to prevent its sticking to the cloth.
7. Gently stretch the dough, working from the centre to the outside and using the backs of the hands, until it is paper-thin.
8. Trim the edges to form a rectangle about 68 by 60 cm (27 by 24 in). leave to dry and 'rest for 15 minutes.
9. Arrange the dough with one of the long sides towards you, brush it with melted butter and sprinkle with ground almonds.
10. Spread the apple mixture over the dough, leaving a 5-cm (2-in) border uncovered all round the edge.
11. Fold these pastry edges over the apple mixture, towards the centre.
12. Lift the corners of the cloth nearest to you up and over the pastry, causing the strudel to roll up, but stop after each turn, to pat it into shape and to keep the roll even.
13. Form the roll into a horseshoe shape, brush it with melted butter and slide it on to a lightly buttered baking sheet.
14. bake in the oven at 190°C (375°F) mark 5 for about 40 minutes or until golden brown.
15. Dust with icing sugar and serve hot or cold, with cream.
2. Form into a ball, place on a cloth and cover with a warmed bowl.
3. Leave to 'rest' in a warm place for an hour.
4. Mix thoroughly the raisins, currants, sugar, cinnamon and apples.
5. Warm the rolling pin. spread a clean old cotton tablecloth on the table and sprinkle lightly with 15 - 30 ml (1 - 2 level tbsps) flour.
6. Place the dough on the cloth and rollout into a rectangle about 0.3 cm (1/8 in) thick, lifting and turning it to prevent its sticking to the cloth.
7. Gently stretch the dough, working from the centre to the outside and using the backs of the hands, until it is paper-thin.
8. Trim the edges to form a rectangle about 68 by 60 cm (27 by 24 in). leave to dry and 'rest for 15 minutes.
9. Arrange the dough with one of the long sides towards you, brush it with melted butter and sprinkle with ground almonds.
10. Spread the apple mixture over the dough, leaving a 5-cm (2-in) border uncovered all round the edge.
11. Fold these pastry edges over the apple mixture, towards the centre.
12. Lift the corners of the cloth nearest to you up and over the pastry, causing the strudel to roll up, but stop after each turn, to pat it into shape and to keep the roll even.
13. Form the roll into a horseshoe shape, brush it with melted butter and slide it on to a lightly buttered baking sheet.
14. bake in the oven at 190°C (375°F) mark 5 for about 40 minutes or until golden brown.
15. Dust with icing sugar and serve hot or cold, with cream.
serving amount
serves 6 - 8
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