Apple strudel
- Dessert
- medium
- 4
- 60 minutes, plus 6 hours resting
PT1H
PT6H
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.
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Ingredients
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Imperial
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
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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Apple strudel
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