- Mix all pastry ingredients together
|  |
- Work ingredients into a dough with hands, make sure you work it hard against the side of the bowl
- You are aiming for quite a sticky dough, it should stick to your hands and the bowl
|  |
- Cover dough with a film of oil
- Place on a plate then cover with an upturned bowl that is wet on the inside
- Leave for between 1 hour to 1 day, the longer the better
- The most important thing is that no skin forms on the dough, if this happens throw it away and start again
|  |
- Now for the Apfelstrudel filling
- Mix sugar and cinnamon
- Peel apples, cut into segments and cover with some lemon juice to prevent going brown
- Coarsly chop walnuts
|  |
- Toast breadcrumbs in half the butter until golden
- In another pan melt the other half of the butter
| 
 |
- Lay a clean tablecloth over a dining room table and dust with flour.
- Dust more heavily in the center of the table
|  |
- Place dough in center of table
- Dust with flour and a coating of oil
- Roll with a pin into a rectangular shape
|  |
This is the bit that takes years of practice so don´t be upset if the pastry tears. - Work around the pastry teasing it towards the edge of the table by placing one hand palm upwards underneath the pastry and gently pulling
- Keep going until dough is paper thin and in a rectangle shape
Top tip - make more than one batch of pastry so you can have another go |  |
- Along one long side of the pastry spread out the:
- breadcrumbs
- apples
- raisins
- walnuts
- cinnamon sugar
- melted butter
|  |
- Trim edges of pastry
- Pick up tablecloth and in one smooth motion roll into a long tube
|  |
- Butter a large flat baking tray
- Cut the Apfelstrudel into lengths that will fit into tray and place side by side
- Pop into oven preheated to 150C for 20 mins
- After 20 mins brush with melted butter and put back into oven for another 25 mins or until golden brown
|  |
- Remove from oven, trim edges and then cut into thick, generous slices
- Place on a serving dish and dust with icing sugar
|  |
- Serve the Apfel Strudel warm with a huge mound of whipped cream, a large cup of coffee and some happy friends
|  |
No comments:
Post a Comment