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A delicious sweet treat to be served with vanilla ice cream or rich cream.
For the pastry:
Place the milk, butter and sugar in a pan and bring to a simmer, stirring to dissolve the sugar.
Remove the pan from the heat. P
Lace the flour in a bowl, make a well in the centre, and add the eggs and milk, leaving a couple of tablespoons of milk as a basting liquid.
Stir roughly until the flour mixture forms into a ball.
On a floured bench, knead the dough gently; the consistency should be a little softer than pasta dough.
Cover with cling film and refrigerate.
For the filling :
Divide the pastry into thirds.
Flour the bench and the rolling pin lightly and roll out the first portion of the pastry to an oval shape approximately 28 cm x 26 cm and ½ cm thick.
Spread the pastry thinly with jam to the edges.
Spread a third of the apples over the pastry leaving a 2cm edge free.
Sprinkle the apples with 2 tablespoons of sugar, then dot with 1/3 of the butter, 1/3 of the currants and 1/3 of the sultanas.
Sprinkle with cinnamon and cloves to your taste.
Fold in the edges of the pastry over the apples, and gently roll the strudel from the right edge to the centre and over again.
Pick up the strudel with two wide spatulas or egg flips and lay it on a baking tray.
Repeat the procedure for the next 2 strudels.
Baste the strudels with the left over milk mixture and bake them in a moderate oven for 1+1/2 hours.
Baste the strudel intermittently with the buttery syrup that oozes onto the baking tray, doing this you will have lovely, shiny, golden strudel.
Serve with vanilla ice cream or rich cream.
Tip: My variation to the pastry is to add 1 teaspoon of vanilla essence to the milk and to add the grated rind of 1 lemon to the flour.
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