Apple Strudel has been popular since the 18th Century and made with delicate pastry that is wrapped around a filling of apples flavoured with sugar, cinnamon, almonds and raisins.
Preheat oven to 200°C.
Mix flour, a pinch of salt, 4tbsp vegetable oil, and 150ml lukewarm water in a bowl.
Knead dough on kitchen table until smooth. (Do not knead longer than 8 minutes, or the dough will become too firm and crack apart later.)
Mould dough into a ball shape, rub with remaining oil, place on a plate, cover with cling film and leave to rest for at least 30 minutes.
Mix raisins with rum and leave to infuse.
Sauté chopped almonds in a pan, without additional oil or fat, until golden brown.
Dissolve 50g butter in a pan, add breadcrumbs and sauté, add 50g of sugar and leave to cool.
Zest lemon and squeeze lemon juice into a bowl.
Peel apples, core and quarter. Cut into 5mm slices and mix with raisins, almonds, lemon zest and lemon juice, remaining sugar, cinnamon and pinch of salt.
Melt remaining butter and put aside.
Roll dough on flour-dusted kitchen table until thin. Pull the dough further on top of the back of your hands until approximately 60cm x 60cm. (When you can read a newspaper through the dough, it’s thin enough.)
Cut thick outer rim off dough and make sure bench surface is well dusted with flour.
Brush dough with liquid butter.
Spread sweet breadcrumbs over the lower quarter of the dough, leaving a 3 cm rim to the bottom and the sides.
Place apple mix on top of breadcrumbs and fold rims of dough over apple mix.
Roll strudel like spring roll and put onto a baking paper lined oven tray.
Remove excess flour from the strudel using soft brush.
Brush strudel with remaining butter and bake for 30-35 minutes until golden brown.
Rest for ten minutes and cut into 4 to 8 pieces.
Generously dust with icing sugar (and drizzle with chocolate sauce, if you can’t resist) and serve with vanilla ice-cream and whipped cream.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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