Recipe: Apple Strudel
A Viennese coffee house staple, our Strudel is made in-house every day by Executive Pastry Chef, Regis Negrier and his team. Follow our recipe to make it for yourself at home.
Warmly spiced with cinnamon, our Apple Strudel is something of a guest favourite – and also happens to be vegan too. Read on to find out how to make it for yourself at home.
INGREDIENTS
DOUGH:
- 500g Strong flour
- 5g Table salt
- 75g Vegetable oil
- 250ml Warm water
APPLE FILLING:
- 500g (6 to 8) Granny smith apples
- 60g Sultanas or raisins
- 25g Caster sugar
- 3 to 4g Cinnamon powder
METHOD
FOR THE DOUGH:
In a large mixing bowl, add the flour, salt, oil and water. Then in your mixer, using the hook, bring the dough together for a few minutes, in low speed. Alternatively, knead the dough by hand for 10 minutes or until elastic. Then mix the dough in your mixer at medium speed for 7 minutes until elastic.
Place the dough in an oiled gastro tray or roasting tin and rub a little vegetable oil over the surface to prevent it drying. Cover with cling film. Then rest the dough at room temperature for at least 1 hour and refrigerate overnight before using.
FOR THE APPLE FILLING:
Peel the apples, core and cut into 2 to 3mm slices. In a large pan, add the apples, raisins, sugar and cinnamon.
Then cook over a low heat until apples start to become tender but still crunchy.
Sieve apples into a bowl to remove any cooking juices and once cool, refrigerate overnight.
FOR THE STRUDEL:
On a clean table cloth or tea towel sprinkle flour and roll out the dough into a rectangle shape. Then use the back of your hands to stretch it gently. The dough should be thin enough for you to see through it – no holes though!
Spread the cooked apples evenly on the dough, leaving the top (widthwise) of the dough clear – about 1/3 of the dough. Trim the bottom of the dough (widthwise) and start to roll your strudel tightly, using the cloth. It should be even and tight.
With the last third of the dough, wrap the strudel a couple more times using a little oil on top of the dough to keep it moist.
Place the finished strudel on a baking tray lined with parchment paper and brush with oil (or melted butter for a non vegan recipe). Then sprinkle Demerara sugar on top of strudel.
Bake at 190 degrees C for 20 minutes.
Let the strudel cool for 15 to 20 minutes before cutting into slices and serve with vegan or dairy vanilla ice cream.
