Apple strudel
By Chef Karl Beil, Hotel InterContinental
Serving size: Serves 6
Cuisine type: GermanCooking time: More than 1 hour
Course: Cakes/baking
INGREDIENTS
Dough
250g plain flour
150g water (need ml measurement)
30g cooking oil (need ml measurement)
pinch of salt
melted butter
Filling
750g peeled weight, sliced sour apples (Granny Smith)
150g raisins
1 piece lemon skin
juice of 1 lemon
150g sugar
pinch of ground cinnamon
Breadcrumbs
60g butter
40g sugar
pinch of ground cinnamon
80g dried breadcrumbs
crème anglaise or custard, to serve
METHOD
Preheat oven to 220°C fan-forced.
Combine dough ingredients in the bowl of a mixer with a dough hook and mix to a smooth dough. Add more flour or water as necessary to form a ball.
Remove from bowl and shape into a smooth ball, brush with melted butter and transfer to a clean glass or ceramic bowl. Set aside to rest, covered, for 2 hours.
Toss all filling ingredients together in a medium bowl; set aside.
For the breadcrumbs, melt butter until golden brown, add sugar and cinnamon and stir until sugar is dissolved, then add breadcrumbs and stir for 3 minutes on stove until golden brown. Pour onto a tray and cool.
Lay a large linen cloth on the kitchen bench and scatter lightly with flour. Roll dough, using a rolling pin, out to a very thin sheet. Once it reaches approximately 40cm in diameter, carefully lift the dough from the bench using your fists and throw it in a circular motion to stretch it out to approximately 1 metre in diameter.
Lay the dough back on the linen cloth and arrange in a rough rectangle shape.
Scatter breadcrumbs over the end of the dough that is nearest you. Place apple filling on the breadcrumbs and, using the tea towel as a guide, roll the filling inside the pastry until completely enclosed, squeezing the roll together as you go to ensure it remains firm. Gently transfer to a baking sheet, and bake in preheated oven 20-25 minutes until golden brown and cooked through. Brush with extra melted butter as soon as it comes out of the oven and cool for approximately 30 minutes before slicing thickly and serving with crème anglaise or custard.
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