Apple strudel

Classic Viennese apple strudel with paper-thin pastry, cinnamon apple filling, raisins and toasted breadcrumbs. Serve warm with vanilla sauce.

• 300 g plain flour
• 150 ml warm water
• 1 tbsp oil
• 1 tsp vinegar
• Pinch of salt
• 1 kg cooking apples, peeled and thinly sliced
• 100 g caster sugar
• 1 tsp cinnamon
• 100 g raisins
• 80 g toasted breadcrumbs
• 100 g butter, melted
• Icing sugar for dusting

Method

1. 1
   Make the dough: mix flour, water, oil, vinegar and salt. Knead for 10 minutes until very smooth and elastic. Rest for 1 hour.
2. 2
   On a large floured cloth, roll and stretch the dough by hand until paper-thin.
3. 3
   Brush with melted butter. Spread breadcrumbs, then arrange apples with sugar, cinnamon and raisins.
4. 4
   Roll up tightly using the cloth.
5. 5
   Place on a buttered tray. Brush generously with butter.
6. 6
   Bake at 190°C for 35–40 minutes until golden. Dust with icing sugar.