Apple Strudel

STRUDEL DOUGH

Ingredients

140g flour Pinch salt

1 whole egg 15g butter

80 ml lukewarm water

Method

  1. Mix flour, egg, butter and salt. Add lukewarm, water and mix.

  2. Place on board and knead for 10 minutes.

  3. The more you knead the dough the better it will be to work with.

  4. Cover and let rest for 1 hour. Divide dough in half.

How to Stretch Dough:

  1. Spread table with cloth to hang over sides.

  2. Sprinkle lightly with flour and place dough in centre.

  3. With a floured rolling pin, roll out dough into 8 inch circle.

  4. Slide hand gently under dough and let dough rest on the back of your hands, with palms down.

  5. Now pull the dough gently toward you.

  6. Stretch and pull the dough as you go around.

  7. Dough should be thin as tissue paper.

FILLING

Ingredients

750g Apples, cored and sliced into thin halfmoons

7,5 ml ground cinnamon ½ unwaxed lemon, zest only

10 ml lemon juice 100g golden caster sugar

75g raisins 95g butter

40g white breadcrumbs Studel dough, stretched out

15 ml icing sugar

Method

  1. Preheat the oven to 190C. Line a baking tray with baking parchment.

  2. Mix the apples with the cinnamon, lemon zest and juice, sugar and raisins. In a small frying pan, melt 20 g butter and fry the breadcrumbs until golden brown, then add the apple mixture.

  3. Pile the filling along the length of the pastry along one side about 2-3cm in from the edge and using the tea-towel to help you, roll the pastry up to enclose the filling. Tuck the end in and roll seam-side down onto the lined baking sheet. Brush with the remaining melted butter.

  4. Bake for 40-45 minutes, until golden-brown. Leave to cool to room temperature and dust with icing sugar. Slice and serve with cream, ice cream or custard.

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria