Apple strudel
Item 1 of 1
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.
First published in 2016
Ingredients
Metric
Imperial
Filling
- 2kg apple
- 200g of raisins
- 250g of rum
- 125g of breadcrumbs
- 1 knob of butter
- 4g of cinnamon
- 125g of sugar
- lemon, zest and juice
Dough
- 250g of 00 flour
- 1 egg
- 12g of white vinegar
- 29g of sunflower oil
- 75g of warm water
Garnish
- 250g of butter, melted for brushing
- 50g of icing sugar, for dusting
SAVE RECIPE
Method
1
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
- 250g of 00 flour
- 1 egg
- 12g of white vinegar
- 29g of sunflower oil
- 75g of warm water
2
Place the raisins in the rum and set aside to soak. Meanwhile, fry the breadcrumbs until golden in a pan with a knob of butter and set aside
- 200g of raisins
- 250g of rum
- 125g of breadcrumbs
- 1 knob of butter
3
Peel and cut the apples into slices and add to a bowl with the cinnamon, sugar, lemon zest, lemon juice, breadcrumbs and raisins. Mix until combined
- 2kg apple
- 4g of cinnamon
- 125g of sugar
- lemon, zest and juice
4
Preheat the oven to 190°C/gas mark 5
5
Roll out the dough into a thin rectangular sheet about 1/2cm 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
- 50g of icing sugar, for dusting
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