Morning tea, brunch, lunch, snack, dessert,
- 190g strong flour
- 80ml warm water
- 30ml vegetable oil
- 1/4 tsp salt
- 1tsp lemon juice
- 6 green apples- peeled
- 130g golden raisins
- 40g caster
- 1 lemon- zest only
- 50g granulated sugar
- 80g melted butter
- 75g breadcrumbs (fried with 20g butter till golden brown)
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg
- 30g melted butter for glazing
Step by Step Instructions
Strudel could be one of those desserts people often conceive as being too complex and unsuitable for home-cooking. Let me tell you, it’s easier than you think. Using the recipe and helpful video, we’ll have you mastering this classic in no time at all.
If you follow this recipe and use the ‘link to video demonstration’ in the video I explain clearly and slowly how to prepare and stretch the pastry.
Once you’ve made it once, you’ll be able to master it consistently.
The pastry needs to rest for up to 35mins, so lets start with this. In a large mixing bowl, or electric machine with dough hook, sieve flour into the bowl, followed by salt, lemon juice and vegetable oil. Pour warm water into the flour mixture and mix together until if forms a soft ball.
If using a machine, beat on a slow speed until the dough springs back once touched. by hand you lightly knead the dough using tiny bits of flour.
Once the dough springs back once pressed, is soft to touch, smooth and stretchy, wrap it in glad wrap and leave to develop outside of the fridge.
While the pastry rests lets prepare the filling.
Soak the sultanas in boiled water for 10mins, then drain. Cut the apples into 1/4rs, remove the core, and slice them into 2-3mm thick slices. If the apples are too thick, they won’t fully cook. If too thin, they’ll release a lot of juice and thus leak out of the pastry during cooking.
Place the apples into a bowl and stir through the soaked raisins, caster sugar, lemon zest and spices.
Line a baking tray with greaseproof paper and pre-heat an oven to 190˚C.
You will need a large clean area for stretching the pastry and some flour and a rolling pin.
Remove the pastry from glad wrap and start by manipulating the pastry into a larger, flatter disc with your hands.
Place the pastry onto a lightly floured area and begin the process with a rolling pin to make life that much easier.
Roll the pastry as thin as you can using the rolling pin to a large rectangle shape. Once the pastry is quite thin or sooner if you wish, start pulling the pastry with floured hands.
Start stretching from the middle and not the edges. Pull and stretch either on the table or off if it’s easier to manipulate.
The pastry needs to be see through or wafer thin. Don’t rush this job but don’t work too slow or the pastry will dry out.
If the pastry rips, don’t worry we can repair it later. Once the pastry is wafer thin, the approximate shape of a rectangle, and on a area lightly dusted with flour, we’re ready to fill and roll. Trim the thicker edges of the pastry with a knife- the border.
Brush the pastry with melted butter and scatter fried crumbs over the pastry but not right to the edges, leave a border.
Arrange the apples along the front side of the pastry and don’t scatter them over. Remove them from the bowl with your hands and try not to pour the mixture (from the bowl) onto the pastry. The apples will release juice and soften slightly once sugar is added. We don’t want to add all this juice, just the spiced apples.
Place soaked and drained sultanas on top of the apples and by hand, ensure the apples are arranged evenly along the top of the pastry ready for rolling.
Grab the pastry with floured hands and pull the front edge completely over the apples. Envelope the apples with the first fold, fold in the edges on either side and then roll over again from the front edge.
Try and roll tightly, making sure to fold the edges in as you fold the middle. If you’ve ever folded a spring roll, use the same format.
Before the final roll, brush a little more butter along the far edge of the pastry and pull the pastry over and seal to finish the strudel.
Transfer the strudel onto the lined baking tray. Traditionally strudel can be shaped into a horse shoe but you can have it any shape you prefer.
Lift the pastry onto the tray and brush the top and sides of the strudel with melted butter. Sprinkle granulated sugar over the top and place it into a pre-heated oven and bake for 25-30mins until golden, crispy and when the tray is shook, the strudel moves and doesn’t stick to the tray.
Once the strudel is cooked, remove from the oven onto a cooling rack and cool for 10mins.
After ten minutes you can either serve it with the sugar crust, or include a dusting of icing sugar over.
Strudel is delicious served with ice cream, sour cream, custard, whipped cream, clotted cream, creme fraiche, or plain by itself.
Cut the strudel with a serrated knife pinching the edges as you slice. Delicious eaten warm or cold.
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