Classic dessert pastry
A flaky, golden apple strudel with delicate hand-stretched dough, buttery toasted breadcrumbs, and a fragrant filling of apples, cinnamon, raisins, and lemon. Elegant, comforting, and perfect served slightly warm.
Recipe video
Soak the raisins in the rum or apple juice for 10 minutes.
Mix the flour and salt. Add the oil, water, and vinegar, then stir until a shaggy dough forms.
Knead for 8–10 minutes until smooth, elastic, and soft. Brush lightly with oil, cover, and rest for 30 minutes.
Toss the sliced apples with the lemon juice.
Add the sugar, cinnamon, vanilla, drained raisins, and optional nuts to the apples. Mix well and set aside.
Toast the breadcrumbs in 20 g / 0.7 oz butter over medium heat until golden and nutty. Cool slightly.
Heat the oven to 190°C / 375°F. Line a tray with baking paper. Spread a clean kitchen towel on the work surface and dust lightly with flour.
Roll the dough a little, then stretch it gently with your hands until very thin and almost transparent.
Brush the dough lightly with melted butter, leaving a small border. Sprinkle the toasted breadcrumbs over the lower two-thirds.
Spoon the apple filling in a long strip near one short side. Fold in the edges and roll up tightly using the towel to help.
Place seam-side down on the tray. Brush with butter and bake for 35–40 minutes until deeply golden.
Cool for 15 minutes, brush once more with a little butter, dust with icing sugar, then slice and serve.
