About this Dish
Paper-thin pastry rolled around spiced apples, raisins, and breadcrumbs.
History & Origin
Strudel dough traces back through Ottoman baklava to Austria, where it was stretched so thin bakers could read a newspaper through it before filling and rolling.
IngredientsServes 4
🌾Plain flour, 250g plus extra for dusting
🫒Neutral vegetable oil, 3 tablespoons plus extra for brushing
🍎Tart apples such as Granny Smith, 1kg peeled, cored and thinly sliced
🍇Raisins, 80g
🍞Fine breadcrumbs, 80g
🧈Unsalted butter, 80g melted
🍬Caster sugar, 100g
🌿Ground cinnamon, 2 teaspoons
🍋Lemon, zest of 1 and juice of half
❄️Icing sugar, for dusting to serve
Method
1
Make the strudel dough by mixing the flour with a pinch of salt, the oil, and about 120ml of warm water until a soft, smooth dough forms. Knead it firmly on a lightly floured surface for about 10 minutes until it is silky and elastic. Wrap it in cling film and let it rest at room temperature for at least 30 minutes.2
Preheat your oven to 190°C (170°C fan). Fry the breadcrumbs in 2 tablespoons of the melted butter in a small pan over medium heat until golden and toasted, then set aside to cool.3
Mix the sliced apples with the sugar, cinnamon, lemon zest and juice, and raisins in a large bowl and set aside. Spread a clean cotton tablecloth on a large table and dust it generously with flour.4
Roll the rested dough out on the cloth as thinly as you can, then gently stretch it further using the backs of your hands, working from the centre outward, until it is nearly transparent and covers most of the cloth. Trim any thick edges with scissors.5
Brush the stretched dough all over with some of the melted butter, then scatter the toasted breadcrumbs evenly over two thirds of the dough. Spoon the apple filling in a log shape along one of the shorter edges, leaving a border of about 5cm around the sides.6
Use the tablecloth to help you roll the strudel away from you, tucking in the sides as you go like a Swiss roll. Carefully transfer it seam-side down onto a lined baking tray, curving it gently if needed to fit. Brush the top generously with the remaining melted butter.7
Bake for 35 to 40 minutes until the pastry is deep golden and crisp. Allow it to cool for at least 15 minutes before dusting with icing sugar and slicing, and serve warm with whipped cream or vanilla sauce.User Reviews
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