Apple strudel
Serves 6-8
Prep time: 50 minutes
Dough Resting time: 2 hours
Cooking time: 40 minutes
FOR THE DOUGH
100g butter plus extra for greasing
400g plain flour plus extra for dusting
1 tsp salt
1 egg yolk
3 tbsp oil
icing sugar, for dusting
FOR THE FILLING
1.2kg apples, peeled, cored and diced
50g butter
100g walnuts
60g light brown sugar
100g raisins
1 tsp ground cinnamon plus extra for dusting
40g breadcrumbs
Step 1: Preheat the oven to 190C/ 170C fan/gas 5. Grease a baking tray. Prepare the dough: sift the flour into a large bowl. Add the salt and egg yolk to 200ml warm water. Step 2: Pour the egg mixture and the oil into the centre of the flour and work rapidly to make a soft ball of dough.
![Step 3: Knead on a lightly floured surface until the dough is smooth and elastic. Cover it and allow to rest for 2 hours. Step 4: Prepare the filling: brown the apples over a high heat for about 5 minutes with the butter.](https://i.dailymail.co.uk/1s/2020/08/11/11/31815690-0-Step_3_Knead_on_a_lightly_floured_surface_until_the_dough_is_smo-a-15_1597141804491.jpg)
Step 3: Knead on a lightly floured surface until the dough is smooth and elastic. Cover it and allow to rest for 2 hours. Step 4: Prepare the filling: brown the apples over a high heat for about 5 minutes with the butter.
![Step 5: Blitz the walnuts in a food processor then toast them. Add the walnuts, sugar, raisins, cinnamon and breadcrumbs to the apples then leave to cool. Step 6: Place 2 clean tea towels, about 40cm x 100cm, on a flat surface. Dust them with flour. Roll out the dough then stretch and press it with your fingers so it comes out very thin.](https://i.dailymail.co.uk/1s/2020/08/11/11/31815690-0-Step_5_Blitz_the_walnuts_in_a_food_processor_then_toast_them_Add-a-14_1597141797505.jpg)
Step 5: Blitz the walnuts in a food processor then toast them. Add the walnuts, sugar, raisins, cinnamon and breadcrumbs to the apples then leave to cool. Step 6: Place 2 clean tea towels, about 40cm x 100cm, on a flat surface. Dust them with flour. Roll out the dough then stretch and press it with your fingers so it comes out very thin.
![Step 7: Cut the edges of the dough neatly to obtain a large rectangle. Melt the 100g butter and spread some liberally over the dough using a brush. Step 8: Spread the filling over the dough, leaving a 3cm margin on each long edge, then roll the strudel towards you using the tea towels as an aid.](https://i.dailymail.co.uk/1s/2020/08/11/11/31815694-0-Step_7_Cut_the_edges_of_the_dough_neatly_to_obtain_a_large_recta-a-13_1597141791269.jpg)
Step 7: Cut the edges of the dough neatly to obtain a large rectangle. Melt the 100g butter and spread some liberally over the dough using a brush. Step 8: Spread the filling over the dough, leaving a 3cm margin on each long edge, then roll the strudel towards you using the tea towels as an aid.
![Step 9: Carefully place the strudel on the baking tray, bending both ends if it is very long and placing the seam underneath. Step 10: Brush the top of the strudel with the rest of the melted butter, then bake for 35 minutes. Use a tea strainer to sift some icing sugar and cinnamon over it.](https://i.dailymail.co.uk/1s/2020/08/11/11/31815694-0-Step_9_Carefully_place_the_strudel_on_the_baking_tray_bending_bo-a-12_1597141780889.jpg)
Step 9: Carefully place the strudel on the baking tray, bending both ends if it is very long and placing the seam underneath. Step 10: Brush the top of the strudel with the rest of the melted butter, then bake for 35 minutes. Use a tea strainer to sift some icing sugar and cinnamon over it.
Styling: Blandine Boyer, Anne Loiseau