The how-to

Glamour (South Africa) - - Food - Serves 4 serves 12

Knead the flour with a pinch of salt, 10g sugar, 50g soft cut but­ter, the egg and a drop of warm wa­ter. Work the dough un­til smooth and elas­tic. Al­low to rest in a warm place for at least 30 min­utes.

Peel and slice the ap­ples, melt 50g but­ter and fry the bread­crumbs. Soak the raisins in wa­ter for 10 min­utes and grate the lemon zest.

Roll out the dough with a rolling pin on a floured tea towel. Gen­tly stretch the dough and work it with your hands, us­ing your fists to spread it in all di­rec­tions into a broad sheet, which should be al­most trans­par­ent. Brush the pas­try sheet with 50g melted but­ter and place on top the fried bread­crumbs, ap­ple slices, raisins, pine nuts, lemon zest, re­main­ing sugar, a pinch of cin­na­mon and a few small knobs of but­ter.

Fold the edges of the dough onto the fill­ing, in or­der to contain it. Roll the strudel with the help of a tea towel, lay­ing it on a greased plate cov­ered with bak­ing pa­per. Brush with the whisked egg yolk and bake in the oven at 190°C for ap­prox­i­mately one hour. Serve warm or cold, dusted with ic­ing sugar to taste.

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