Apple Strudel
As an apprentice, we made this dessert all the time, before you could buy filo pastry. It’s very easy and fun to make. The dough must be stretched very thin; my old chef would slide his Times newspaper underneath it, if he could read the text, it was ready. If not, I had to start again.
Ingredients
For the Paste
- 375 g plain flour, not strong flour
- 2 tbsp vegetable oil
- 1 medium egg, beaten
- 2 salt
- 200 ml cold water, roughly
For theFilling
- 6 desert apples, peeled and cut into small wedges
- 6 tbsp fresh brioche or breadcrumbs
- 2 tbsp marmalade
- 2 lemons, zes
- 120 g light brown sugar
- 2 tsp ground cinnamon
- 50 g melted butter or oil
Instructions
- Mix the ingredients for the paste, then knead into a soft dough, then leave to rest for 1 hour
- Or, if you prefer, you can use 6 sheets of filo paste.
- Pre-heat the oven to 200C, Gas 6.
- Place the apples, crumbs, marmalade, lemon zest, sugar and cinnamon into a bowl and mix very well.
- Cut the dough in half. The other half will freeze with no problem (It is difficult to make the dough in smaller quantities), then roll out a rectangle about 40cm x 20cm using a touch of flour.
- Next, lay a tea towel on the work surface and dust well with flour so the dough will not stick. Then pick up the dough and stretch carefully, letting it fall away from your hands, so its own weight is doing the stretching, carefully teasing the dough apart. Don't worry too much about a few holes. The secret is to get it nice and thin.
- Once you get to roughly the size of the tea towel, lay the dough on top of the towel. Cut away any thick end pieces of dough and discard.
- Brush over 3/4 of the melted butter and spread out nice and evenly.
- If using filo paste, then lay 3 sheets out on top of each other, then overlap by say 4-6cm to one side so, you end up with another 3 sheets, so the paste is double the length, but the same width
- Next, spread over the apple and marmalade mixture evenly. Then using the tea towel, roll up the strudel making sure the end seal is underneath the finished roll.
- Cut in half and place on a baking sheet, seal the ends and brush with the remaining melted butter.
- Bake in the preheated oven for 15 minutes, then reduce the heat and cook for a further 20 minutes. The top will crispen and brown nicely.
- Remove from the oven and leave to cool. Eat warm with sauce and clotted cream.
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Nutrition
539
Calories
9G
Fat
5G
Saturates
43G
Sugars
281G
Salt
10G
Protein
108G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
