Apple Strudel Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3 tbsp vegetable oil</li><li class="ingredients-single-item">125ml warm water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">100g breadcrumbs</li><li class="ingredients-single-item">1kg tart apples (Granny Smith or Bramley)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">75g raisins</li><li class="ingredients-single-item">75g walnuts, chopped</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">50g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large clean cotton kitchen towel</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the strudel dough. In a medium bowl, combine the flour and salt. Make a well in the center and add the oil and warm water. Mix with a fork until the dough starts coming together, then use your hands to knead it for about 10 minutes until smooth and elastic. This extended kneading develops the gluten which will allow your dough to stretch paper-thin without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a ball, brush lightly with oil, place in a clean bowl and cover with a warm, damp cloth. Let it rest at room temperature for at least 30 minutes (up to 2 hours is even better). The resting period allows the gluten to relax, making the dough easier to stretch later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough rests, prepare your filling. Peel, core and thinly slice the apples. Toss them immediately with lemon juice to prevent browning. Add the sugar, cinnamon, nutmeg, raisins, walnuts, and lemon zest. Mix gently and set aside to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small pan, toast the breadcrumbs in 2 tablespoons of the melted butter until golden brown, stirring constantly (about 3-4 minutes). This toasting step adds flavor and helps absorb excess moisture from the apples, preventing a soggy strudel. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C. Line a large baking sheet with parchment paper. Now comes the exciting part - stretching the dough! Cover your work surface with a clean, large cotton kitchen towel and dust it lightly with flour. Place your dough in the center and roll it out into a rectangle.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using the backs of your hands and working carefully from the center outward, gently stretch the dough in all directions. Continue stretching until the dough becomes translucent and covers your entire work surface - ideally about 60x40cm. Don't worry if small tears appear; they'll be hidden in the rolling. The dough should be thin enough to read newspaper print through it (the traditional test of proper thinness).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once stretched, brush the entire surface of dough with melted butter. This creates flaky layers and adds richness. Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 5cm border around all edges. The breadcrumbs create a barrier between the dough and the moist filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drain any excess liquid from your apple mixture (you can save this to drizzle over ice cream or yogurt). Spread the apple filling evenly over the breadcrumbs in a line about 10cm wide along one of the shorter ends of the dough, leaving a 5cm border on the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using the kitchen towel as support, carefully lift the edge of the dough nearest to the filling and begin rolling the strudel away from you, forming a log shape. Fold in the sides as you roll to seal in the filling. The towel helps apply even pressure without tearing the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer your strudel carefully to the prepared baking sheet, placing it seam-side down. If it's too long, shape it into a horseshoe or 'U' shape. Brush the top generously with the remaining melted butter - this ensures that beautiful golden color and crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes, until the strudel is deeply golden brown and crisp. About halfway through baking, I recommend brushing the strudel with more melted butter to enhance browning and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the strudel to cool for at least 15 minutes before slicing. This cooling period allows the filling to set slightly, making for cleaner slices. Just before serving, dust generously with icing sugar. Your apple strudel is best enjoyed warm, perhaps with a dollop of whipped cream or vanilla ice cream alongside. It will keep for 2 days at room temperature but is always best on the first day when the pastry is at its crispest.</li></ol>