Apfelstrudel (Apple Strudel)

A popular traditional pastry in Austria and other European countries for our tea-time today.  It is a sweet layered pastry with a filling which consists of apple slices, raisins, chopped almonds, etc. Other kinds of fruits may be used as filling i.e. pears.  Strudel dough is very elastic and must be thinly stretched until one can see through it. Tastes excellent when sprinkled with icing sugar and served warm with vanilla sauce.

Dough Ingredients:
300 g plain flour
4 tbsp cooking oil
a pinch of salt
150 ml warm water (straight from the tap)
1 tbsp cooking oil (extra)
plain flour (extra)

Filling Ingredients:
60 g chopped almonds, to be roasted in a pan without oil until golden brown
50 g raisins, to be soaked with 4 tbsp of rum (optional) or apple juice
zest & juice from one lemon
a pinch of salt
100 g castor sugar
60 g breadcrumbs
120 g butter
1/2 tsp cinnamon powder
1 kg apples i.e. Elstar or Boskop

2 tsp icing sugar

Method:
Bring water to boil in a pot which is large enough to cover a plate.  Leave pot on stove.  When the hot pot is required, pour away the boiling water and wipe dry.

In a mixing bowl, add flour, 4 tbsp cooking oil, salt and warm water.  Mix all together with hand. Then, transfer dough to worktop and knead to a pliable dough by hand. Do not overknead dough for more than 8 minutes.  Form dough into a large ball and coat with extra oil.  Place dough onto a plate and cover with a hot pot.  Leave aside for about 30 minutes to an hour - the longer the better in order that the dough can be stretched out easily.

In a small saucepan, melt 50 g butter.  Then, add breadcrumbs and roast for a few minutes before adding 50 g castor sugar.  Mix well and leave to cool down completely.

Peel and cut apples into quarters, removing the cores as well.  Slice thinly (about 0.5 cm) and transfer to a bowl which contains lemon zest and juice.  Stir well each time apple slices are added in order that they do not turn change colour.  Then, add roasted breadcrumbs, soaked raisins, cinnamon powder, salt, roasted chopped almonds and remaining sugar.  Mix well and leave aside.

In a saucepan, melt balance 60 g butter over low heat.  Lay out two dishcloth over each other on worktop to a size of 60 cm x 60 cm.  Sprinkle flour over dishcloth. Place dough in the centre and by using a rolling pin, roll dough thinly as shown.

Hold dough with both hands and using the back of your hands, stretch dough to a size of 60 cm x 60 cm.  Then, cut away the thick edges.  Brush dough with half of melted butter.  As one can see from the picture below, the dough was thinly stretched.

Spread filling on the bottom section of dough as shown.  Once done, bring both sides of dough over the filling.

By using the dishcloth, start to roll over the filling i.e. like rolling a swiss roll as shown below.

Transfer to a baking tray which is lined with baking paper.  Remove excess flour by using a brush. Then, brush with remaining melted butter all over.

The picture below shows the actual size of the Strudel.

Bake in a preheated fan oven at a temperature of 180° C for 50 to 60 minutes or until golden brown. Sprinkle with icing sugar before serving with vanilla sauce.

Happy Baking!