Apple Strudel
Serves 6-8
Prep time: 50 minutes
Dough Resting time: 2 hours
Cooking time: 40 minutes
FOR THE DOUGH
100g butter plus extra for greasing
400g plain flour plus extra for dusting
1 tsp salt
1 egg yolk
3 tbsp oil
icing sugar, for dusting
FOR THE FILLING
1.2kg apples, peeled, cored and diced
50g butter
100g walnuts
60g light brown sugar
100g raisins
1 tsp ground cinnamon plus extra for dusting
40g breadcrumbs
Step 1: Preheat the oven to 190C/ 170C fan/gas 5.
Grease a baking tray. Prepare the dough: sift the flour into a large bowl. Add the salt and egg yolk to 200ml warm water. Step 2: Pour the egg mixture and the oil into the centre of the flour and work rapidly to make a soft ball of dough.
Step 3: Knead on a lightly floured surface until the dough is smooth and elastic.
Cover it and allow to rest for 2 hours. Step 4: Prepare the filling: brown the apples over a high heat for about 5 minutes with the butter.
Step 5: Blitz the walnuts in a food processor then toast them.
Add the walnuts, sugar, raisins, cinnamon and breadcrumbs to the apples then leave to cool. Step 6: Place 2 clean tea towels, about 40cm x 100cm, on a flat surface. Dust them with flour. Roll out the dough then stretch and press it with your fingers so it comes out very thin.
Step 7: Cut the edges of the dough neatly to obtain a large rectangle.
Melt the 100g butter and https://pinfaves.com/blair-walnuts-weight-loss/ spread some liberally over the dough using a brush. Step 8: Spread the filling over the dough, leaving a 3cm margin on each long edge, then roll the strudel towards you using the tea towels as an aid.
Step 9: Carefully place the strudel on the baking tray, bending both ends if it is very long and placing the seam underneath. Step 10: Brush the top of the strudel with the rest of the melted butter, then bake for 35 minutes.
Use a tea strainer to sift some icing sugar and cinnamon over it.
Styling: Blandine Boyer, Anne Loiseau
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