JUMP TO RECIPE -
This is a cheat’s recipe. There’s no stretching and stretching and stretching and reading love letters through the dough involved. Apparently the proper strudel pastry, well stretched, you can read love letters through. I wonder – what about hate mail? Can you also read through it? I might be about to find out as the strudel aficionados go up in arms and grind me to the ground for my cheating, yeasty, not-so-thin-at-all dough.
It works though. It’s really tasty and not much effort. Get the dough going, knead a bit, let prove, stretch if you want to be true to form, roll out if you don’t care – like I did. What’s delishhh is the apple chunks generously flavoured with cinnamon and interspersed with raisins – wrapped up in delicious pastry, rolled up and cut to pretend it’s strudel. What are we, the home amateur cooks – just cheats, mainly…
I still think this is better than using shop-bought filo pastry that so many recipes recommend. There, see? I’m one up. Even if I’ve not stretched and stretched.
apple strudelServings: 12-14 portionsTime: about 3 hours
- Makes two strudels
- 400g flour
- 60g sugar
- 2 tsp fast action or 20g fresh yeast
- 140ml milk
- 80g butter
- ½ tsp glycerine
- ½ tsp vanilla essence
- 1 large egg
- 4 cooking apples, peeled, cored and finely diced or coarsely grated
- 2 tbsp demerara or palm sugar
- ground cinnamon
- a handful of raisins or sultanas
Mix the flour with sugar, salt and yeast. Heat up the milk with vanilla and the butter until it melts, let it cool slightly and add to the dry ingredients with the glycerine. Add the egg. Mix with a dough hook attachment or knead by hand until it stops sticking and bounces off the sides of the bowl, or stops sticking to your hands. Leave in the bowl in a warm place for an hour, until doubled in volume.
Turn the dough onto a work surface sprinkled with flour. Divide in two pieces and roll each one out into a rectangle about 30 x 20cm. Sprinkle the diced apples all over the surface, liberally dust with cinnamon, more sparingly with sugar and dot the raisins amongst the apple pieces. Roll up into a cigar from the longer side, seal the ends and the seam well – otherwise apple juice will leak all over the tray.
Preheat the oven to 190C/375F/gas 5. Place the strudels on a large baking tray lined with parchment, cover with a tea towel and leave to rise for about 45 minutes. Bake for 30-35 minutes until golden brown. Cool on a wire rack and dust with icing sugar before serving.