Apple Strudel
This Austrian layered pastry with gooey filling is a sure winner on every dessert table
| PREP TIME | 1 h |
|---|---|
| COOK TIME | 40m |
| SERVES | 6 |
For filling:
900gm cooking apples
Grated zest and juice of 1 lemon
140gm unsalted butter
85gm breadcrumbs
57gm raisins
1 tsp ground cinnamon
¼ tsp ground cloves
141gm light fine sugar
56 gm walnut pieces
For strudel pastry:
280gm plain flour
A pinch of salt
1 egg
1 tsp oil
To decorate: Icing sugar
1. To make the filling: peel, core and slice the apples. Place in water with the lemon juice to prevent discolouration. Melt 56gm of the butter in a frying pan and dry the breadcrumbs for about 5 minutes until turning crisp and golden. Leave to cool.
2. To make the pastry: sift the flour and salt into a bowl. Beat the egg with the oil and ¼ pint of cold water. Add to the flour and mix a firm dough with a round-bladed knife. (Add a little more water if the mixture is too dry.) Place in an electric mixer and work with a dough hook for 5 minutes until smooth and elastic. Alternatively, knead by hand for 10 minutes. Brush the dough with oil and leave to stand for 30 minutes.
3. Cover a large work surface, preferably one you can walk around, with a cloth and sprinkle with flour. Place dough in centre and roll out as thinly as possible.
4. Flour your hands, place them flat under the pastry and gently pull the pastry towards the edge of the surface. Gradually work all round until it has stretched to 26 x 30 inches. It should be thin enough to see through.
5. Melt the remaining butter. With the long side nearest you, brush the two-thirds of the pastry furthest from you with plenty of butter, reserving a little butter.
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