Apple Strudel

Apple Strudel is a popular dessert to bake fresh in the Jenne Household!

The following serves 6.

– 1kg apples (Bramley or Discovery)
– 4 tbsp creme fraiche
– 2 tbsp sultanas
– 30g unsalted butter
– 50g white breadcrumbs (or cake crumbs)
– 50g caster sugar
– 1/2 tsp ground cinnamon
– 50g walnuts, chopped

For the strudel pastry:
– 125g lain flour
– 1 egg, separated
– 50ml warm water
– 1 tsp white vinegar
– A pinch of salt
– 1 tbsp sunflower or vegetable oil
– 1 tbsp milk
– 20g unsalted butter, melted

To decorate:
– 2 tbsp caster sugar
– 1/2 tsp ground cinnamon

– First make the strudel pastry. Sift the flour into a bowl, add all the remaining ingredients except the egg yolk, milk and melted butter, and knead to a smooth soft dough. Cover with cling film and leave to rest at room temperature of at least an hour.
– Meanwhile, prepare the filling. Peel, core and thinly slice the apples. Mix with the creme fraiche and sultanas and set aside. Melt the butter in a frying pan, add the breadcrumbs and fry lightly until the butter releases its aroma, then set aside. Heat the oven to 108 degrees / gas mark 4.
– On a lightly floured surface, roll the dough out to the size on an A4 sheet of paper. Add more flour to the rolling pin or the surface if you find it is starting to stick. Then dust a large, clean tea towel well with flour, place the dough on top and pull it out into a sheet twice its size (A3). The pastry will appear translucent in places. It is the less translucent area that you have to pull carefully. Dust your hands with flour and put one hand under the pastry to lift and stretch it – a little bit like a pizza baker would expect very low down and very gingerly.
– Leaving a 4cm border clear all round, sprinkle the sugar and cinnamon mixture over the pastry, then the walnuts and finally the breadcrumbs.
– If your tea towel is aligned ‘landscape’ n your work surface, spread the apple mix over the left half of the sheet, leaving the edges clear. Standing slightly sideways, pick up the end of the tea towel where the apple is and roll it to the right, thus letting the strudel naturally roll itself up. Tuck the ends under.
– Place the strudel on a baking tray lined with baking parchment. Mix the egg yolk with the milk and brush it over the strudel with a pastry brush, being careful not to rip any holes in the pastry.
– Bake for 35 minutes or until golden brown, brushing the strudel with some of the melted butter halfway through.
– Remove the strudel from the oven, brush with more melted butter, then mix together the sugar and cinnamon and sprinkle them over the strudel. Serve with a dollop of soft whipped cream or custard!

If you make this yummy apple strudel share your creation on social media using the hashtags #joythroughcake #konditorcakes.

apple strudel
cake recipe