Back to Recipe Menu

Apple Strudel

Method

  • Dissolve the yeast in the lukewarm water in a bowl. Then add ½ cup sugar and set aside for about 10 mins to prove.
  • Scald the milk in a heavy-bottomed pot and add 6 tbsp melted butter. Heat to about 40°C and then stir in the yeast mixture.
  • Add the eggs and stir until well combined.
  • Then gradually add 3 cups flour, continually beating with an electric mixer until smooth.
  • Stir in more flour to form a soft dough (up to 3 cups).
  • Place the dough in a greased bowl, turning once to coat all over with oil. Then cover and set aside for about 1-2 hours until doubled in size.
  • When ready, turn the dough out onto a lightly floured workbench and divide it into 3 pieces.
  • Roll each piece out and stretch with your hands to fit into about a 28x28x8 cm pan. Then place the dough in the pan and press the edges tightly against the pan. (If the dough is too elastic, cover with a bowl and set aside for about 30 mins.)
  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the sliced apples with the breadcrumbs mixed with 1 cup melted butter, the almond meal, 1 cup sugar, the sultanas, cinnamon, apricot jam, lemon zest and rum. Toss until the apples are well coated, using your hands.
  • Spread the apple mixture out on the dough, leaving an edge. Sprinkle with more breadcrumbs, fold over the edges and roll up. Then brush all over with beaten egg (or melted butter) and cook in the oven for about 20 mins.
  • nb.  You can use bought filo pastry if you like, but layer a number of sheets on top of each other with each layer brushed with melted butter.
  • Primus Perchtold – Operations Manager and F&B Director, Amaverde

Ingredients

  • 2 small packets dry yeast
  • 2/3 cup lukewarm water
  • 1½ cups caster sugar
  • 2/3 cup milk
  • unsalted butter
  • 3 large eggs, beaten
  • 6 cups plain flour
  • vegetable oil
  • 9 Granny Smith apples, cored, peeled & finely sliced
  • 2 cups very fine, fresh breadcrumbs
  • 2 cups almond meal
  • 2 good handfuls sultanas or raisins
  • 2 tbsp ground cinnamon
  • ½ cup good quality apricot jam
  • grated rind of 1 lemon
  • a splash of rum (optional)
  • 1½ cups cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm