Hi, Today I am sharing an Easy Apple Strudel. I had some apples that I wanted to use up and have been wanting to make an apple strudel for quite some time…and so I decided to give it a try 🙂
The more the dough is worked, the softer it will become and the easier it will be to roll out. Make sure you make you tea towel damp enough before you roll the dough out.
Once you have brushed the dough with the melted butter, place the grated apple mixture on the dough leaving a nice gap on the furtherest long side. It is also important, to not grated the apple too long in advance as the juices will come out from the apples and you would have to drain the apple mixture and then you would end up loosing some of the flavours.
Home baking does not need to be perfect, it just need to taste great and you need to have fun making whatever it is you have planned 🙂 When you are rolling the dough and mixture up use the damp tea towel to help assist you.
Once the Apple Strudel has cooked you can cut off the rough ends and of course give it a test 🙂
The juices from the apple will be soaked up in to the pastry and will become so so tasty 🙂
I will only be posting twice this week but I hope you have a lovely week ahead of you and I will be back on Friday with something really easy, cheesy and tasty.
I hope you enjoy xx
Recipe adapted from James Martin – Sweet
Easy Apple Strudel
- For the PASTRY
- 150 g plain flour
- 2 tablespoons vegetable oil
- 20 ml white wine vinegar
- 2-5 tablespoons warm water
- For the FILLING
- 50 g melted butter
- 520 g apples peeled, cored and grated
- 100 g demerara sugar
- 1 teaspoon cinnamon
- 70 g pecan nuts roughly chopped
- 75 g raisins
- For SERVING
- Icing sugar
- cream ice cream or custard
- Preheat the oven to 190°C and line a baking tray with silicone or baking paper.
- In a food mixer with a dough hook attached, place the flour, vegetable oil, vinegar and 2 tablespoons of warm water. Add more water slowly until the dough has come together and is elastic and soft.
- You can also work the dough by hand by kneading the dough for about 10 minutes.
- Once the dough is really elastic, roll it out on a damp tea towel, roughly to the size of 35cm x 25cm. Using a pastry brush, brush some melted butter over the dough.
- Place the grated apple in a bowl along with the sugar, nuts, cinnamon and raisins and mix together.
- Spread the mixture over the dough, leaving a larger gap along the far long side.
- Using the tea towel, roll the pastry up as tightly as possible starting from the long side closest to you, so you end up with a long sausage.
- Place on your prepared baking sheet and brush over the melted butter.
- Place in the oven and cook for 40 - 45 minutes until it has started to turn a lovely light golden colour.
- Once cool, dust some icing sugar over it and serve with some, cream, ice cream or custard.