Apple strudel is quite easy to make providing you take care stretching the pastry. It’s also great fun!
Amount Per Serving % Daily Value*
Calories 466 23%
Calories from Fat 157
Total Fat 17.5g 26%
Saturated Fat 7.4g 37%
Unsaturated Fat 8.8g
Trans Fat 0.0g
Total Carbohydrate 73.2g 24%
Dietary Fibre 5.7g 22%
Protein 7.3g 14%
Cholesterol 26.9mgs 8%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
For the pastry
- 250 g (8 oz) plain flour
- 125 ml (4 fl oz) of tepid water
- 1 tsp vegetable oil
- Pinch of salt
- Vegetable oil to brush the pastry
For the filling
- 1 kg (2 lb) apples, cored, peeled and diced
- 150 g (5 oz) breadcrumbs
- 100 g (3½ oz) butter
- 100 g (3½ oz) sugar
- 50 g (2 oz) raisins
- 50 g (2 oz) crushed walnuts or hazelnuts
- Juice of one lemon
- 1 tsp cinnamon powder
- Prepare the dough: Sieve the flour into a bowl to remove lumps. Add in the salt, the oil and most of the water. Mix well to form a soft dough, adding more water if required.
- Sieve some flour onto a flat surface and knead the dough for about 10 minutes. From time to time throw the dough down hard onto the work surface. The dough should end up soft and smooth.
- Place the dough in a greased bowl, cover it and leave it in a warm place for 2-3 hours to allow the gluten to relax.
- Prepare the filling: Melt half the butter in a pan and add the breadcrumbs. Cook gently for a minute or two with stirring then remove from the heat.
- Place the apples into a bowl together with the lemon juice, the sugar, the cinnamon, the raisins, and the breadcrumbs. Mix well.
- When the dough is fully relaxed place a large cloth on a flat surface and dust liberally with flour. Place the dough on the cloth and gently roll it out to about 30cm x 20 cm (12″ x 8″). Brush the pastry with vegetable oil.
- Stretch the dough carefully in all directions. It’s better if you use the backs of your hands underneath the dough to avoid ripping it. With care you should be able to stretch the dough to over 1 m by 60 cm (3 ‘ x 2′) and it should be thin enough to see your hand through it. When you have finished stretching, trim the short edges of the pastry with a sharp knife.
- Melt the remaining butter in a pan and splash it over the pastry with a brush. NB: If you try to brush the pastry you will probably tear it.
- Sprinkle the nuts all over the pastry than arrange the filling at one of the short ends. Use the cloth to roll the strudel. Press down the short edges, trim with a sharp knife and fold under the strudel.
- Place the strudel on a baking tray, bending the strudel if necessary. Brush with a little melted butter and bake at 180°C for 30 minutes.
Cut into slices and serve warm with cream or vanilla ice cream.
Dont worry if a few small holes appear in your pastry during stretching as they will not be visible once the strudel has been rolled.