2 cups (200 g) 7 1/2 oz flour (All purpose)
1.25 ml (1/4 tsp) salt
2 tbsp (30 ml) oil
1 egg
flour for rolling out
1.25 ml (1/4 tsp) salt
2 tbsp (30 ml) oil
1 egg
flour for rolling out
for the filling
1 lb (450 g) cooking (tart) apples
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/4 cup (50 g) 2 oz soft light brown sugar
1 tsp (5 ml) ground cinnamon
2 oz (50 g) sultanas (golden raisins)
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/4 cup (50 g) 2 oz soft light brown sugar
1 tsp (5 ml) ground cinnamon
2 oz (50 g) sultanas (golden raisins)
method
1. Make the pastry. Sift the flour and salt into a mixing bowl. Add the oil and egg, with 60 ml (4 tbsp) warm water. Mix to a firm dough, cover with foil and leave in a warm place for about an hour.
2. Set the oven at 190°c (375°F) gas 5.
3. Peel and core the apples. Chop them finely and put them into a bowl.
4. Melt the butter in a small saucepan. Have the sugar, cinnamon and sultanas ready.
5. Lightly flour a clean tablecloth or sheet, placed on a work surface.
6. Place the pastry on the cloth and roll it out very thinly to a rectangle measuring 25 X 50 cm (10 X 20 inches)
7. Brush the strudel pastry with some of the melted butter and sprinkle with the brown sugar, cinnamon and sultanas. Top with the chopped apple.
8. Starting from a long side, roll the strudel up like a Swiss Roll, using the sheet as a guide.
9. Slide the strudel on to a large baking sheet, turning it to a horseshoe shape if necessary.
10. Position it so that the join is underneath. Brush the top with more melted butter.
11. Bake for 40 minutes or until golden brown.
12. To serve, cut the strudel in wide diagonal slices. It is equally good hot or cold, with or without cream.
2. Set the oven at 190°c (375°F) gas 5.
3. Peel and core the apples. Chop them finely and put them into a bowl.
4. Melt the butter in a small saucepan. Have the sugar, cinnamon and sultanas ready.
5. Lightly flour a clean tablecloth or sheet, placed on a work surface.
6. Place the pastry on the cloth and roll it out very thinly to a rectangle measuring 25 X 50 cm (10 X 20 inches)
7. Brush the strudel pastry with some of the melted butter and sprinkle with the brown sugar, cinnamon and sultanas. Top with the chopped apple.
8. Starting from a long side, roll the strudel up like a Swiss Roll, using the sheet as a guide.
9. Slide the strudel on to a large baking sheet, turning it to a horseshoe shape if necessary.
10. Position it so that the join is underneath. Brush the top with more melted butter.
11. Bake for 40 minutes or until golden brown.
12. To serve, cut the strudel in wide diagonal slices. It is equally good hot or cold, with or without cream.
serving amount
serves 8
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