Apfelstrudel (Apple Strudel with Cinnamon, Raisins and Lemon)

Dough

• 250 g Plain flour
• 1 pinch Fine sea salt
• 150 ml Water, warm
• 2 tbsp Sunflower oil

Filling and finish

• 120 g Unsalted butter
• 80 g Breadcrumbs
• 900 g Apple, firm, tart
• 1 medium Lemon
• 120 g Caster sugar
• 2 tsp Ground cinnamon
• 100 g Raisin
• 20 g Icing sugar

1. Put the plain flour and fine sea salt in a mixing bowl and make a well. Pour in the warm water and sunflower oil, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic.
2. Shape the dough into a ball and lightly oil the surface with a little sunflower oil from the measured amount. Cover and rest at room temperature for 45 minutes so it relaxes and stretches easily.
3. Meanwhile, melt the unsalted butter in a saucepan over low heat. Tip in the breadcrumbs and cook, stirring, for 4 to 6 minutes until evenly golden and nutty, then scrape into a bowl to cool.
4. Peel, core and thinly slice the apples, then put them in a large bowl. Finely grate in a little lemon zest, squeeze in the lemon juice, then add the caster sugar, ground cinnamon and raisins and toss well.
5. Heat the oven to 190°C (375°F) and set a baking tray in the middle of the oven to warm. Lay a clean tea towel on the work surface and dust it lightly with plain flour.
6. Roll the rested dough into a rectangle, then drape it over your hands and gently stretch it out over the floured towel. Keep stretching from the centre outwards until it is very thin and you can almost see the towel pattern through it.
7. Brush the surface of the dough with about half of the melted butter, leaving a small border at the edges. Sprinkle the toasted breadcrumbs evenly over the buttered dough, then pile the apple mixture along one long edge.
8. Use the towel to help you roll the strudel up tightly, tucking in the ends as you go. Transfer seam-side down onto the hot baking tray and brush all over with the remaining melted butter.
9. Bake for 35 to 40 minutes until deep golden and crisp, with juices bubbling at the ends. Cool for 10 minutes, then dust generously with icing sugar before slicing and serving warm.

Made this recipe? Rate it — a comment is optional.