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POLISH APPLE STRUDEL
What's great about it
Ingredients
STRUDEL DOUGH
220g wholemeal spelt flour
40g butter or 40ml extra virgin olive oil
120ml water
pinch of sea salt
APPLE FILLING
6-8 golden delicious or pink lady apples, cored and finely diced or sliced, skin on
2 tablespoons raw sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
50g almond meal
Method
PREHEAT your oven to 180°C fan-forced.
COMBINE the dough ingredients into a stand mixer fitted with a dough hook.
MIX for 10 minutes until smooth and elastic.
SHAPE your dough into a ball and let it rest for 1 hour covered in plastic wrap. Do not refrigerate.
PREPARE your filling while your dough is resting.
COMBINE apples, sugar, cinnamon and vanilla and mix through.
ROLL your strudel dough into a thin rectangle into a floured surface, then transfer the dough onto a large tea towel or baking cloth lightly dusted with flour.
STRETCH the strudel dough gently with the backs of your hands until it is paper thin and even across the tea towel. I use my knuckles to gently stretch the dough. Be careful not to tear it.
BRUSH strudel dough with melted butter.
SPRINKLE half of the pastry closest to you with the ground almonds. This should absorb any excess moisture from the apples.
CAREFULLY spoon your apple mixture along the edge of your pastry, leaving sufficient room either side to fold the dough generously over the ends of your apple.
ROLL in the sides so the filling won't get lost during rolling.
TRANSFER your strudel onto a piece of baking paper then onto your baking tray.
BRUSH your strudel with melted butter and bake for 40 minutes until golden.
SERVE warm with custard and enjoy.
Notes and Inspiration
NOTES AND INSPIRATION
Before baking, top your strudel with flaked almonds. You can also use a store bought filo pastry in place of using the strudel dough.