Apple Strudel (Apfelstrudel)

Method5 steps

1. 1

   Step 1: If using the optional rum (2 tablespoons), toss ⅓ cup raisins with 2 tbsp rum and soak at least 1 hour or up to overnight, then drain and discard soaking liquid. If omitting rum, leave the raisins unsoaked, or plump very dry raisins in water as needed and drain before filling.

   Minimum optional raisin soak · 60 minUses 1/3 cup golden raisins (can use regular raisins) · 2 tablespoons rum (optional) · Water for optional plumping of very dry raisins (quantity unspecified, drained)

2. 2

   Step 2: Peel, core and thinly slice the five apples. Dry-toast the ½ cup breadcrumbs until light golden and reserve separately for assembly; dry-toast the optional chopped walnuts (1/4 cup) until lightly browned. Mix the ½ cup sugar with 1 tsp cinnamon, then combine the apples, prepared raisins, optional toasted walnuts, filling lemon juice (1 1/2 tablespoons) and cinnamon sugar. Have the filling ready before stretching the dough.

   Uses 5 medium tart OR sweet-tart apples, peeled, cored and thinly sliced · drained soaked raisins OR unsoaked raisins if soak omitted · 1/4 cup chopped walnuts ((optional), toasted in a dry skillet until lightly browned) · 1 1/2 tablespoons lemon juice · 1/2 cup granulated sugar · 1 teaspoon ground cinnamon (apple strudel isn't overly "cinnamony" but you can increase it if you prefer) · 1/2 cup fine white breadcrumbs (toasted in a dry skillet until light golden)

3. 3

   Step 3: Pulse flour and salt (1/4 teaspoon) together, then add the measured ½ cup warm water, 2 tbsp dough oil, chosen 1 tsp lemon juice OR vinegar and optional egg (1). Pulse only until a dough forms; a stand mixer or hand mixing is also suitable. Transfer to a lightly floured surface, slap the dough down a few times and knead for a couple of minutes. Add extra flour only if sticky or extra water only if dry. Form a ball, put in a separately lightly oiled bowl and turn to coat. Cover and rest at room temperature for 1 hour so the unyeasted dough becomes soft and elastic.

   Relax strudel dough · 60 minUses 2 cups bread flour (can substitute all-purpose flour) · 1/4 teaspoon salt · 1/2 cup warm water · 2 tablespoons neutral tasting oil · 1 tsp lemon juice OR vinegar for dough · 1 egg ((optional), makes the dough easier to work with but the pastry will not be as flaky) · Extra flour for light dusting and dough adjustment only if sticky (quantity unspecified) · Extra water for dough adjustment only if dry (quantity unspecified)

4. 4

   Step 4: Heat the oven to 190°C/375°F and line a baking sheet. On a lightly floured surface roll the rested dough to a 12–15-inch circle. Transfer onto a smooth, very lightly floured large cloth and brush with the first 2 tbsp melted butter. Gently stretch from centre out with knuckles, then fingers around the edges, to a thin translucent rectangle. Work patiently and trim thick edges; the source stretches the sheet to about 18 x 26 inches.

   Uses soft elastic dough after one-hour relaxation · Extra flour only for lightly dusting surface and cloth · First 2 tbsp melted butter before stretching

5. 5

   Step 5: Brush 2 tbsp of the remaining butter over the pastry sheet. Sprinkle the prepared breadcrumbs over half the sheet, leaving a 1-inch border; spread the prepared apple filling over them. Fold in the sides and use the cloth to roll the filled end towards the unfilled end, keeping filling enclosed. Transfer seam-side down to the lined sheet and brush the outside with the final 2 tbsp butter. Bake on the middle rack for 30–40 minutes until richly golden. Cool slightly, dust with powdered sugar, slice and serve warm, with optional ready vanilla ice cream.

   Bake strudel · 40 minUses very thin stretched strudel pastry sheet · toasted breadcrumbs reserved for assembly · apple-raisin-cinnamon filling with optional toasted walnuts · Remaining 4 tbsp butter: 2 tbsp on pastry and 2 tbsp on exterior · Powdered sugar for dusting (quantity unspecified) · Ready vanilla ice cream for optional serving (quantity unspecified)