This strudel is perfect for using up apples and bread. Don't forget to recycle your apple cores in your food waste caddy!
130 g 00 grade flour
30 ml water
1 teaspoon sunflower oil
a pinch of salt
700 g apples (golden apples are best)
60 g butter
60 g bread, crumbled
50 g butter
50 g raisin
25 g pine nuts
2 table spoon rum
1 teaspoon cinnamon
Start by making the pastry - get a bowl, add the flour, salt, egg, water and oil.
Mix everything with your hands and when it starts to reach a well-mixed consistency, knead the dough on a table with a bit of oil on it (so the dough does not stick to the table).
When the dough is smooth, roll it into a ball and put it back in the bowl with some cling film on top to rest for approximately one hour in a dry room.
Now you can start to think about the filling for the strudel.
Toast the crumbled bread in a pan with butter until it turns golden and leave it on the side to cool.
Add the raisins to a small bowl with the rum and soak for 15 minutes. Meanwhile peel the apples and cut them into pieces (roughly the same size).
Mix the apples in a bowl and add the cinnamon, sugar, pine nuts and the raisins, after draining the rum.
Melt the butter in a pan and keep it to one side.
When the pastry is ready, put a tea towel on the table with a bit of flour on it and put the dough on top of the cloth.
Start to roll the dough until you get a rectangle (35cm x 45cm), and a really thin dough.
Now you’re ready to “paint” the dough with the melted butter, leaving a 3cm border.
Add the crumbled bread, and on top of the bread your apple filling. Now you can close the sides of the pastry and start to roll and close the strudel (use the towel below to help you to roll the strudel).
Once it’s closed, put it in a tray with some greaseproof and paint the top of the strudel with the rest of the melted butter.
Bake the strudel in the oven (180/200 degrees) for 40/30 minutes (remember to check it every 10/15 minutes).
When its golden and crunchy on the outside, your strudel is READY!
Powder with icing sugar and serve sliced with a ball of vanilla ice cream