This classic dessert favourite from Alessandro Gavagna is the perfect recipe to make for a treat on chilly autumnal evenings. You could serve this apple strudel with fresh cream or ice cream.
To make the strudel dough, knead all the ingredients together, just like you would for bread, until you obtain a smooth and consistent dough. Transfer to a bowl rubbed with olive oil, cover with cling film and leave to rest for 6 hours
Roll out the dough into a thin rectangular sheet about 0.5cm in thickness
6
Make a sausage shape with the apple filling and place on one side of the dough, lengthways. Butter the rest of the dough and roll the pastry around the filling. Brush with butter again
250g of butter, melted for brushing
7
Place on a baking tray and bake for 20–25 minutes. Dust with icing sugar to serve
