Ingredients for 8 persons
800 gr. apples pealed,
cored and diced. Method
120 gr. flour
100 gr. sultanas
80 gr. butter
grated rind of 1 lemon
1 tsp ground cinnamon
Sift the flour and salt into a large mixing bowl.
Add the beaten egg, 20 gr. melted butter and two tablespoons tepid water.
Knead until a firm dough is formed, adding more water if necessary.
Continue kneading until the dough is smooth and elastic. This will take about 10 minutes.
Cover bowl with a cloth and set aside in a warm draught free place for 30 minutes.
In a medium sized mixing bowl mix together the apples, sugar, cinnamon, sultanas and lemon rind.
Cover and set aside.
Spread out a large clean cloth on a table.
Sprinkle the cloth with flour.
Place the dough on it and with a floured rolling pin, roll the dough out as thinly as possible.
With the back of your hands, lift and stretch the dough, pulling the dough until it is paper thin.
This should be done as carefully as possible. Do not worry if a few small holes appear in the dough.
Brush the dough with half the remaining melted butter.
Spoon the apple mixture in a long strip on to the dough. 8 cms away from the edges of
the pastry nearest to you and within 6 cms of each end.
Lift the cloth and use it to roll the dough over the fill
ing and roll it up like a swiss roll. Tuck in the ends.
Place the strudel on a greased baking sheet with the seams underneath.
Add the milk to the
butter and brush the
top of the dough.
Bake the Strudel in the centre of the
oven 400F, 200C for
40 minutes or until
the apple strudel is
crisp and brown.
with the milk and butter mixture whilst
cooking. Serve warm or cold sprinkled with icing