225 g (8 oz) bread flour
1 small egg, lightly beaten
5 g (1 tsp) sugar
pinch salt
15 ml (1 tbsp) melted butter or oil
50 ml (2 fl oz) warm water
1 small egg, lightly beaten
5 g (1 tsp) sugar
pinch salt
15 ml (1 tbsp) melted butter or oil
50 ml (2 fl oz) warm water
for the filling
50 g (2 oz) breadcrumbs
50 g (2 oz) butter, melted
450 g (1 lb) cooking apples, peeled and thinly sliced
75 g (3 oz) sugar
50 g (2 oz) sultanas
50 g (2 oz) chopped almonds or hazelnuts
50 g (2 oz) butter, melted
450 g (1 lb) cooking apples, peeled and thinly sliced
75 g (3 oz) sugar
50 g (2 oz) sultanas
50 g (2 oz) chopped almonds or hazelnuts
method
1. Sift the flour into a large mixing bowl and make a well in the centre. Add the egg, sugar, salt, and butter or oil. Gradually draw the flour into the centre as you mix.
2. Gradually add the water to make a soft, sticky dough. Knead the dough until it is smooth and no longer sticky.
3. Leave the dough to rest for 30 minutes, covered with a bowl or clean cloth.
4. Sprinkle a cloth-covered table with flour and roll the dough out very thinly to a large circle. Lightly brush with oil or melted butter.
5. Lift and stretch gently until nearly transparent. Trim off any edges that may still be thick or hard.
6. Brush the centre of the pastry with melted butter, leaving a margin of approximately 2.5 cm (1 in) all the way around.
7. Brown the breadcrumbs in most of the melted butter remaining and sprinkle over the strudel pastry.
8. Arrange the apples over the breadcrumbs and sprinkle with sugar. Scatter the sultanas and nuts over the top.
9. Fold the top, bottom and one long side of the pastry over the filling. Brush the fourth side with the end of the melted butter and place a sheet of greaseproof paper under it.
10. Roll the strudel towards the unfolded edge. Lift the paper onto a greased baking sheet.
11. Brush the surface with melted butter and bake at 190°C (375°F) Gas 5. for 30 minutes or until the pastry is crisp and golden.
12. Serve the strudel warm, sprinkled with icing sugar and accompanied by a bowl of cream.
2. Gradually add the water to make a soft, sticky dough. Knead the dough until it is smooth and no longer sticky.
3. Leave the dough to rest for 30 minutes, covered with a bowl or clean cloth.
4. Sprinkle a cloth-covered table with flour and roll the dough out very thinly to a large circle. Lightly brush with oil or melted butter.
5. Lift and stretch gently until nearly transparent. Trim off any edges that may still be thick or hard.
6. Brush the centre of the pastry with melted butter, leaving a margin of approximately 2.5 cm (1 in) all the way around.
7. Brown the breadcrumbs in most of the melted butter remaining and sprinkle over the strudel pastry.
8. Arrange the apples over the breadcrumbs and sprinkle with sugar. Scatter the sultanas and nuts over the top.
9. Fold the top, bottom and one long side of the pastry over the filling. Brush the fourth side with the end of the melted butter and place a sheet of greaseproof paper under it.
10. Roll the strudel towards the unfolded edge. Lift the paper onto a greased baking sheet.
11. Brush the surface with melted butter and bake at 190°C (375°F) Gas 5. for 30 minutes or until the pastry is crisp and golden.
12. Serve the strudel warm, sprinkled with icing sugar and accompanied by a bowl of cream.
serving amount
serves 8 - 10
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