Apfel Strudel

You can cheat by using machine-made bought pastry but this is grossly inferior to "proper" strudel paste.

Pastry

On a cold worktop or pastry board, place:

• 8 oz plain flour pinch of salt
• 2 tablespoons of oil
  mix and add just enough cold water to make a light dough.

Knead and knead and knead and knead until it is really, really smooth.

Cover and leave in a cool place for at least an hour.

Place a smooth cloth on the worktop and dredge with flour, put dough on it and roll out until it is fairly thin.

Now for the tricky bit.

Put fingers under the flattened dough and pull out side after side until it is as thin as paper. Tradition says that you should be able to read through it!

Trim the edges to form a square or rectangle.

Filling

• Brush the pastry with melted butter.
• Cut about 2 lb of apples very fine and spread over the pastry, leaving an inch all round.
• Dredge with 3 oz castor (fine granular) sugar.
• Add 4 oz sultanas.
• Dredge with cinnamon to taste.

Now for the clever bit.

Fold in edges of pastry 1 inch all round lift one side of the cloth and the strudel rolls itself up.
Put on a baking sheet lined with baking (silicone) paper.
Brush with melted butter.
Bake in an oven at 220 °C (425 °F) for 30 min. Reduce temperature to 180 °C (350 °F) for a further 10 min.
Dredge with icing sugar.
Serve hot or cold.

This goes very well with gluwein.

Bon appetit

Denis Scadeng

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