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Apple Strudel

Combine the flour, salt, egg, and 1tbsp of oil with 1/2cup /1/4pt/140ml lukewarm water to make a soft dough and leave alone for 30 minutes. Then roll out in a floured kitchen towel and brush with oil. With flour covered hands, reach under the dough and draw it out from the centre until it becomes very thin. Remove the thicker edges and save.

For the filling, douse the raisins in rum, roast the breadcrumbs in butter, and strew over the dough. Peel the apples and remove their seeds, slice them thinly and combine with the raisins, nuts, cinnamon, and lemon juice before spreading the mixture out over the dough. Roll up the strudel and fasten the ends by pressing them firmly. Decorate the top with the remaining dough and pierce several times with the tines of a fork.

Preheat the oven to 180°C, gas mark 4, 350°F. Melt the remaining butter. Put the strudel on an oiled cookie sheet, baste with the melted butter, and bake for 30-45 minutes. Baste with the butter a few times while the strudel is baking.

To serve, slice the strudel, decorate with powered sugar, and bring it warm to the table.

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– Ingredients –

For the dough:
2 1/2cups flour 10oz/275g
1 pinch of salt
1 egg
oil
powered sugar

For the filling:
3oz raisins 75g
2tbsp rum
3oz bread crumbs 75g
1/2cup butter 4oz/100g
3lb sour apples 1.35kg
3oz chopped nuts 75g
1/2cup sugar 4oz/100g
cinnamon
lemon juice

– Author –

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