Makes: app.10 slices


200g flour, smooth
1 Tbsp oil
125ml water
1/4 – 1/2 tsp salt
additional flour for dusting
butter for brushing
icing sugar for dusting


app. 1.25 – 1.5 kg cooking apples (slightly sour) = app. 1kg weight once peeled and core removed
80g sugar, or a little more if apples are very sour
2 tsp cinnamon
juice of app. 1/2 to 1 lemon
100g raisins
3 Dsp rum (optional)
120g breadcrumbs
120g butter
Also: large baking tray and a tablecloth (or sufficiently large kitchen towel)
First of all soak the raisins: put them into a small bowl, add the rum and stir. Place into the microwave for a few seconds just until the rum and raisins are a little warm then leave to infuse, stirring occasionally. Prepare the dough: Sieve the flour together with the salt onto a pastry board (‘Nudelbrett’) or work surface. Make a big well in the middle. Warm the water until hand-warm. Add the oil and the water to the well. Stir the liquids with a fork, thereby adding more and more flour from the side. When the mixture gets too stiff to combine with the fork, use your hands to incorporate the remaining flour and knead until you have a dough that comes easily off the surface and your hands. Then beat the dough: to do this take the dough with both hands, lift it up high and then slam it with force back onto the pastry board. Do this as many times as necessary until the dough becomes soft and smooth with a silky texture and surface. Apparently this aligns the starch molecules, enabling the dough to be stretched later. I know this sounds strange, but really does do the trick and you will see and feel the difference. Put the dough on an oiled plate, brush well with oil, then cover with a large enough bowl that has been rinsed beforehand with boiling water. This will ensure that the dough does not dry out. Leave to rest at room temperature for app. 30 minutes. In the meantime prepare the filling. For the breadcrumbs, melt the butter in a pan, add the breadcrumbs and fry over medium heat, stirring continuously, until golden brown. Remove from the heat and leave to cool. Start to pre-heat the oven to 190°C/fan 170°C. Prepare the apple filling: Peel the apples, then grate them into thin slices with a Mandoline or grater. I slice them whole, leaving the core behind at the end. Once in the bowl, I break them up a little with the spoon to make the slices smaller. You can also cut the apples into quarters first, remove the core and then grate them. Put the apple slices into a large bowl, stirring them with a little lemon juice as you go along to prevent them from browning. Add the cinnamon, raisins, sugar, and remaining lemon (add more or less sugar and/or lemon depending on sweetness or sourness of the apples used; the mixture should be sweet but with a pleasant tang). Mix well. Roll out the dough: Place a tablecloth or large kitchen towel on a table. Dust well with flour. Put the dough in the middle, dust with flour on top then roll out into rectangular shape with a flour-dusted rolling pin. Stretch it further using the back of your floured hands: to do this, place your hands underneath the dough, then pull the dough gently over the back of your hands by moving your hands apart or outwards from the centre, always pulling strong enough to stretch, but gently enough to not tear and create holes (in case this happens, just use smaller pieces of stretched dough later to patch up the holes). Stretch first the middle of the dough then do the sides. Not all of the border can be stretched and you will end up with a small edge of thicker dough. Cut this off with a dough cutter at the end. Once the dough is fully stretched (it should be as thin as Filo pastry and you should see the pattern of the table cloth through), sprinkle the cooled breadcrumbs on top and spread out evenly, leaving a small rim around the dough empty. Add the apples on top. Roll the Strudel with the aid of the table cloth: lift up the table cloth on one side together with the dough and fold it inwards to create the first Strudel flap. As you keep lifting the cloth further, the Strudel will roll itself up automatically. Pinch the ends together well and tuck them under the Strudel, then lift the Strudel onto the baking tray seam side down. This is important so that the Strudel does not open during baking. Brush the Strudel with melted butter, put in the pre-heated oven and bake until golden brown, app. 40-50 minutes. When the strudel starts to sink down it is a sign that the apples are softening. Towards the end of the baking time take the Strudel out of the oven, brush again with melted butter, sprinkle with icing sugar and put back in the oven. The sugar will create a crispy sugar-crunchy layer. Once the Strudel is baked, remove it from the oven and sprinkle again with icing sugar. Best served warm, sprinkled with icing sugar, with vanilla ice cream, whipped cream or vanilla custard. 

One comment

  1. elyann14 · March 11, 2015

    I LOVE Apfelstrudel!!

    Liked by 1 person

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