This delicious dessert may hail from Europe, but it finds a new home in Tilba with fresh ingredients from the farm.
Preheat the oven to 220°C.
For the pastry, warm a large earthenware or metal bowl.
In a large mixing bowl, combine the water, egg, vinegar and butter. Sieve the flour and salt into the bowl, and stir by hand for about 5 minutes, until the mixture becomes a firm dough.
Shape the dough into a ball and transfer it to a floured surface. Knead the dough by repeatedly lifting it and slapping it onto the table, until the dough becomes smooth and elastic, approximately 10 minutes. You will notice that the texture will change and that it will become less sticky.
Form the dough into a ball again, place it onto a floured surface and cover it with the warm inverted or bowl. Let it rest for 30 minutes.
Meanwhile, start on the strudel filling. Peel the apples and cut into quarters, then cut the quarters again into four. Mix the apple and rhubarb together in a large bowl with cranberries, honey, breadcrumbs and cinnamon. Set the filling aside.
Back to the pastry, cover a large table with a tablecloth, and sprinkle the cloth generously with flour. Using a pastry brush, coat the top of the dough with melted butter. Roll it out to a thickness of 1/8 inch, and place the dough over the knuckles of both of your hands. Gently stretch the dough apart by pulling your hands away from each other. Working quickly, continue to stretch it until it is paper-thin. The pastry should be the size of a tablecloth. With scissors, trim off the thick outer edges of the strudel dough. Brush the stretched dough generously with melted butter and then sprinkle it with ground almonds. Place the filling in a log shape along the edge. Starting on the edge closest to the filling, lift the tablecloth from underneath. Using the weight of the strudel, gently roll the strudel over. Brush the top of the roll with melted butter and sprinkle it with breadcrumbs. With a sharp knife, cut it into sections that will fit comfortably on your baking sheets.
Line the tray with baking paper, and brush it with melted butter. Transfer the strudel onto the tray, seam side down. Bake in the middle of the oven for 10 minutes, and then reduce the heat to 200°C. Bake for 20 minutes longer or until the strudel is crisp and brown.
Remove from the oven and serve hot. Dust with icing sugar and serve with whipped cream.
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