CookEat Recipe
Apple Strudel
A thin homemade pastry roll filled with sliced apples, sultanas, lemon zest and cinnamon, curved to fit a round baking pan.
Method
Steps
Step 1
Gather the ingredients: 500 g tender eating apples, such as Reinette, before peeling and coring; 250 g plain flour, plus a little for rolling; 120 g butter: 20 g for the dough and 100 g for filling, pan and exterior; 1 egg; About 80–100 ml warm milk, added only as needed; 85 g sultanas, the larger light-brown seedless raisins; 85 g fine caster sugar; Finely grated zest of 1 lemon; 2–3 pinches ground cinnamon, about ¼ teaspoon; A pinch of salt.
Step 2
Rub the 20 g dough butter into the flour, then mix in the egg, salt and enough warm milk to form a fairly firm, smooth dough. Knead for about 8–10 minutes, cover and rest for 30 minutes. The milk amount is a working range; add it gradually rather than making a sticky dough.
Step 3
Peel and core the apples and cut into thin slices. Melt the separate 100 g butter, reserving about 5 g to grease a 28–30 cm round baking pan and about 20 g for the outside of the roll. Heat the oven to 180°C.
Step 4
On a lightly floured surface or clean pastry cloth, roll the dough very thin, about 1–2 mm, like thin fresh pasta. Spread the apple slices across it, leaving the edges bare. Scatter over the whole sultanas, lemon zest, cinnamon and sugar, then distribute the remaining roughly 75 g melted butter over the filling.
Step 5
Roll the pastry around the filling into a long filled log, using the cloth to help if needed. Seal the ends and curve the log gently into the greased round pan without pressing it flat. Brush the outside with the reserved 20 g butter.
Step 6
Bake for about 45–60 minutes, until the pastry is golden and cooked through and the apples are tender. If the surface browns too quickly, cover loosely with foil for the remaining baking time. Let stand for about 15 minutes before cutting into slices.
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