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Apple strudel
25 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 314
  • Fat about 14g
  • Carbohydrates about 40g
  • Protein about 6g
This is needed
This is needed for 8 piece
Strudel pastry
  • 250 g white flour
  • 0.5 tsp salt
  • 1 eggs
  • 3 tbsp rapeseed oil
  • 5 tbsp lukewarm water
Filling
  • 50 g sultanas or dried cranberries
  • 2 tbsp rum or apple juice
  • 600 g apple (e.g. Boskoop), cut into quarters, cored, sliced
  • 1 organic lemon, use a little grated zest and 1 tbsp of juice
  • 4 tbsp sugar
  • 0.25 tsp cinnamon
To assemble
  • 4 tbsp ground almonds
  • 50 g butter, melted, left to cool
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And that's how it's done
And that's how it's done
Strudel pastry
Mix the flour and salt in a bowl. Whisk the egg, oil and water, add to the flour and stir with a wooden spoon. On a lightly floured surface, knead into a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Mix the sultanas and rum, leave to steep for approx. 10 mins. Mix in the apples and all the other ingredients up to and including the cinnamon.
To assemble
On a lightly floured surface, roll out the dough as thinly as possible into a rectangle and place on a tea towel. With floured hands, carefully stretch the dough from the middle outwards until it is completely translucent. Brush the dough with a little butter, sprinkle with almonds. Spread the filling over the bottom half of the dough, leaving a border of approx. 4 cm, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow to cool slightly on a cooling rack.