Layers of impossibly thin, crackly strudel pastry wrapped around cinnamon-spiced apples, raisins, and toasted breadcrumbs, baked until shattering and golden.
Ingredients
200g all-purpose flour
1 egg
2 tbsp vegetable oil
100ml warm water
Pinch of salt
1kg tart apples (Granny Smith), peeled and thinly sliced
100g sugar
1 tsp cinnamon
80g raisins, soaked in rum
60g breadcrumbs, toasted in butter
60g melted butter
Powdered sugar for dusting
Instructions
1Make dough: mix flour, egg, oil, warm water, and salt. Knead vigorously for 10 min until very smooth and elastic. Oil the surface, cover, rest 30 min.
2Mix sliced apples with sugar, cinnamon, and rum-soaked raisins.
3Place dough on a large floured cloth. Roll out, then gently stretch with the backs of your hands until paper-thin and nearly translucent.
4Brush the stretched dough with melted butter. Sprinkle toasted breadcrumbs over two-thirds of the surface.
5Spread the apple filling over the breadcrumbs. Using the cloth, roll up the strudel tightly like a jelly roll.
6Transfer seam-side down to a buttered baking sheet. Brush top with melted butter. Bake at 190°C (375°F) for 35-40 min until golden and crisp. Dust with powdered sugar.
Did You Know?
Traditional strudel dough should be stretched so thin that you can read a newspaper through it — this is the mark of a true strudel baker.