Portions: 10 Dough Ingredients 60ml water 200g plain Flour pinch of salt 1 tblsp oil 1 egg Apple Mixture Ingredients 80g finely chopped walnuts 50g clarified butter 150g breadcrumbs fried in butter 1 tsp cinnamon 600g peeled, sliced apples 100g sugar 80g rum soaked sultanas 60ml sour cream icing sugar 2tsp grated lemon zest
Dough: Pour flour in bowl with dough hook. Work in salt, oil and egg. Gradually add water and knead to a smooth, supple dough. Apple Mixture: Combine cinnamon, apples, sugar, lemon zest and sultanas. Sprinkle breadcrumbs over one lengthways third of dough. Spread the apples over the same area, sprinkling walnuts on top. Drizzle sour cream over fruit. To roll strudel, lift corners behind filled end, continuing and starting to roll. Once it has formed a cylinder, fold under the ends. Brush with clarified butter. Bake in pre-heated oven (200-220C) for about 40 minutes until golden brown. Cool and dust with icing sugar before serving. Supplied by: Georg Fuchs, executive chef, Langham Hilton