for 4 servings
- For the filling
- 5 cups tart Apple (e. g. Boskop, thinly sliced)
- 2 tablespoons raisin
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¼ cup cream
- ¼ cup breadcrumbs
- 0.333 cup chopped Walnut
- 3 tablespoons butter (melted)
- 1 tablespoon milk
- In addition
- All purpose flour (for the work surface)
- 1 teaspoon butter (for the baking tray)
- 1 tablespoon powdered sugar (for dusting)
Put the flour into a bowl with the salt and make a well in the middle. Pour the oil and 125 ml lukewarm water into the well and work to a smooth, elastic dough. Shape the dough into a ball, wrap in clingfilm and leave to rest at room temperature for about 20 minutes.
Mix the apple slices with the raisins, sugar, cinnamon and cream.
Roll the pastry out on a floured cloth, then carefully stretch the pastry over the backs of your hands until wafer thin. Brush with the melted butter and sprinkle with breadcrumbs. Spread the apple mixture evenly on the pastry and scatter with chopped walnuts.
Roll up the strudel using the cloth to help you. Place on a buttered baking tray with the join underneath. Brush with milk and bake in an oven preheated to 190°C (170° fan) | 375F | gas 5 for about 40 minutes. Take out and leave to cool slightly. To serve, dust with icing sugar and cut into slices.