Apple strudel

Delicious with distinct flavours, thin delicate pastry and subtle cinnamon. Looks large but disappears instantly.

INGREDIENTS

PASTRY

125 G MEDIUM-STRENGTH FLOUR (360w)

75 G WATER

10 G SEED OIL

1.5 G SALT

FILLING

750 G REINETTE APPLES

60 G SULTANAS

30 G PINE NUTS

100 G WALNUTS

35 G CASTER SUGAR

50 G BREADCRUMBS

100 G APRICOT JAM

100 G MELTED BUTTER

50 G RUM

150 G CRUMBLED AMARETTI OR SPONGE CAKE

1 LEMON, GRATED ZEST

1 G CINNAMON

TO FINISH

1 WHOLE EGG

2 TABLESPOONS CASTER SUGAR

2 TEASPOONS CINNAMON

I mix flour, oil, salt and water gradually in a bowl.

I knead into elastic ball, coat with seed oil, wrap and refrigerate for 1 and a half hours.

I peel and slice apples and add sugar, jam and walnuts.

I add crumbled amaretti and cinnamon, preferring their flavour, or crumbled sponge.

I add melted butter and rum.

I add soaked sultanas and half the breadcrumbs.

I mix and refrigerate to rest.

I lay a tea towel on a floured work surface and start rolling chilled dough.

I lightly flour and gradually roll, then gently stretch with hands without tearing.

I make a very thin rectangle.

I scatter remaining breadcrumbs.

I spread filling, leaving a border all around.

I roll using the tea towel.

I beat finishing egg and brush edge.

I seal sides, transfer neat roll to parchment on a tray, brush with egg and sprinkle sugar mixed with cinnamon.

I bake at 180°C fan for about 45 minutes, checking browning.

Cool slightly and enjoy with vanilla ice cream if liked.