| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 50 grams Raisins
- ¼ cup Rum or Brandy
- 1 tablespoon Olive Oil
- 2 cups Plain Flour 300g
- pinch Table Salt
- 2 Eggs
- 700 grams Apples peeled, cored and thinly sliced
- 1/3 cup Slivered Almonds
- ¼ cup Caster Sugar
- pinch Cinnamon Ground
- 1 Lemon juiced
- ½ cup Breadcrumbs fresh
- Icing Sugar for dusting
Ingredients
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Instructions
- Soak the raisins in the rum or brandy. Preheat the oven to 180°C (360°F) and grease a large
- baking tray with a little oil.
- Put the flour, salt, olive oil and one egg into a large mixing bowl with 1/3 cup warm water. Using your hands, mix the ingredients together to form a soft dough. Turn the dough out onto a clean, flour-dusted surface, then knead until smooth and elastic. Cover and put to one side.
- Wipe out the mixing bowl. Place the rum-soaked raisins, apples, almonds, castor sugar, cinnamon and lemon juice in the bowl and fold to combine. Put to one side.
- Roll the dough on the floured surface. Aim for a thickness of around 3 mm. If the dough bunches up around the edges, trim with a sharp knife.
- Scatter breadcrumbs across the dough, then spread apple mixture evenly. Roll the dough to form a classic strudel shape – plump and elongated. Secure the ends by folding pastry over on itself, like an envelope. Place strudel on baking tray.
- Beat the remaining egg in a small bowl, then glaze the pastry.
- Bake for 30 mins until the pastry turns golden brown.
- Dust with icing sugar. Serve hot with ice cream.
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