- Cook Time: 45 minutes
- Prep Time: 40 minutes plus resting
- Effort: medium
For the dough
- 250 g plain flour, plus more for dusting
- 30 ml vegetable oil
- pinches salt
- 150 ml water
- 50 ml oil, to brush the dough
For the filling
- 1 kg sour apples, (Granny Smiths are ideal), peeled, cored and chopped
- pinches cinnamon
- 50 g raisins
- 100 g sugar
- 1 lemon, juice only
- 50 ml rum
- 40 g butter, plus extra melted butter to glaze
- 100 g breadcrumbs
- icing sugar, for dusting
- whipped cream, crème angalise or vanilla ice cream
1. For the dough: knead together the flour, oil, salt and water to make a dough and shape into a ball. Put on a lightly oiled plate and brush with the remaining oil. Set aside to rest for an hour.
2. Put the dough on a floured table cloth and roll it with a rolling pin as thin as you can. Flour your hands and bend the dough from the middle to the outside until it is so thin you can read a newspaper through it.
3. For the filling: mix the apples with the cinnamon, raisins, sugar, lemon juice and rum.
4. Melt the butter and stir in the breadcrumbs. Sprinkle this mixture over the dough and top with the apple filling.
5. Use the tablecloth to roll the strudel and pinch the ends together to seal.
6. Preheat the oven to 180C/gas 4.
7. Transfer the strudel carefully onto a baking tray lined with baking paper. Bake for 40 minutes. During baking, brush the top of the strudel several times with melted butter.
8. Before serving, sprinkle the top of the strudel with icing sugar and cut into slices. I recommend serving with whipped cream, vanilla ice cream or sauce anglais.
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