Apple Strudel

Peek celebrations are all about the food and those in the know rarely turn down an invitation to one of our gatherings.  A Dutch friend once told me that when Dutch people have guests coming they clean the windows.  My mother arranges flowers everywhere, while others spend hours cleaning and dusting.  I cook and so do our three offspring.  If it’s a choice between doing a quick gallop round with the vacuum cleaner before people arrive, or whipping up some mayonnaise to go with the prawns, the mayo will win every time.

Last Saturday our son James organised an afternoon tea party to celebrate his wife Karen’s 40th and their second son Luke’s 3rd birthday.  There were about 20 adults and umpteen kids coming, so I offered to make a couple of apple strudels and some egg, mayonnaise and chive sandwiches which always go down well with kids of all ages. Home-made mayonnaise is the secret.  James made some delicious morsels, including sausage rolls and mini yorkshire puddings with smoked trout pate.

When I was growing up in England my mother only had two cookbooks.  One was published by the makers of Stork margarine and contained basic recipes for the cakes and pies a British housewife needed in her repertoire.  It was my Mum’s bible in the early days of her marriage and she gave me an updated version when I got married and moved to Australia.  I still have it somewhere amongst my many cookbooks.

The other was called International Cooking and it had a chapter from several European countries. When I was about twelve I made the Austrian Apple Strudel.  It was a huge success and I’ve been making it ever since.  You can use fillo pastry instead of making your own dough, but it’s not really hard to make.  When I get time I will make a video showing how to roll and stretch the dough until you can almost read a newspaper through it.

Apple Strudel

Dough: (or 10 sheets fillo pastry)

250g plain flour

2 egg yolks

pinch salt

2 Tbs oil

About 150ml tepid water

Filling:

750g peeled, cored and sliced apples (I like Granny Smiths)

50g currants

50g raisins

80g fresh breadcrumbs (just wizz some bread in processor)

1 tsp cinnamon

100g unsalted butter, melted

125g sugar

60g melted butter, extra, for frying crumbs

50g melted butter, extra, for brushing

Dough: Place all ingredients except water in food processor and mix, then add enough tepid water slowly through the top with the motor running, until it forms a ball. It should be soft but not sticky. Stop the motor when it has started to form a ball.  Gather all the bits together and knead for a few seconds to make a smooth ball then place in an oiled bowl and turn to coat with oil. Cover with a tea towel.

Filling: fry breadcrumbs until golden brown in 60g butter, turning, till they look like toasted muesli. Mix with remaining ingredients. Sprinkle a little extra flour over a clean tea towel and roll dough out as large as possible without tearing using a rolling pin. Then continue to stretch gently with your hands until you have an oblong about the size of the tea towel and the length of your baking tray.  Spread with apple filling, leaving about 2.5 cm all round. If you like you can cut the slightly thicker edges off, but I like to fold them in onto the apples.  It makes the ends of the strudel a bit thick and doughy, but it ends up crunchy and for some people that’s their favourite bit!

Roll up using the tea towel to assist, with the long end underneath. Tuck the short ends under and pinch to seal. Place on a buttered baking sheet and brush with some of the extra butter. Bake 20 minutes at 220°C, then 30 minutes or so at 180°C, brushing from time to time with melted butter. When golden brown remove and cool for 10 mins, then carefully remove with spatulas to a cake rack. You will need two people with a spatula in each hand.  Serve warm or at room temperature, dusted with sifted icing sugar and accompanied by whipped cream.

Note: It’s nicer and more authentic using home made pastry. If using fillo pastry, stack 10 sheets, brushing each one liberally with melted, unsalted butter. Place filling along one long edge rather than spreading it all over. Roll up and proceed as above.

5 thoughts on “Apple Strudel

    • You don’t roll it in the tea towel. Just use the tea towel to get it going and to lift it onto the baking tin. Another pair of hands is always useful when making Apple Strudel!

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