Apple Strudel

Ingredients

1/2 cup raisins 80 grams, soaked in 2 tablespoons (30 ml) dark rum

1 cup plus 3 tablespoons grams all-purpose flour 150 grams, plus more for dusting

pinch salt

3 tablespoons ml neutral oil sunflower, safflower, or another type

1/3 cup water 80 ml

2 pounds grams firm apples 905 grams, about 5 to 6 apples

1 juice of lemon juice

1/3 cup granulated sugar or vanilla sugar 65 grams

1/2 teaspoon ground cinnamon optional

8 tablespoons grams unsalted butter 115 grams, divided

3/4 cup plain, unseasoned dried breadcrumbs 40 grams, panko recommended

1 tablespoon granulated sugar or vanilla sugar

1/8 teaspoon salt

confectioner’s sugar for dusting

lightly sweetened whipped cream or vanilla ice cream for serving

Equipment

small bowl

medium bowl

spoon

counter

mixing bowl

large bowl

small skillet

parchment paper

rolling pin

clean linen towel or sheet

slotted spoon

baking sheet

pastry brush

oven

rack

Directions

The day before, combine the raisins and the rum in a small bowl and cover; set aside for 24 hours. If short on time, microwave them for 10 to 15 seconds and set aside.

Combine flour and salt in a medium bowl. Add oil and water, mix until rough dough forms. Knead on lightly floured counter for 10 minutes until soft and silky. Form into ball and rest under upturned mixing bowl for 30 minutes.

Peel, halve, core, and slice apples thinly. Toss with lemon juice, sugar, and cinnamon (if using). Add raisins and any remaining rum.

In a small skillet over medium-low heat, melt 3 tablespoons butter and add breadcrumbs, sugar, and salt. Stir and cook until golden brown. Set aside.

Preheat oven to 400°F (200°C). Line baking sheet(s) with parchment paper. Melt remaining 5 tablespoons butter.

Cover work surface with linen towel, sprinkle lightly with flour. Place dough in middle, sprinkle with flour and roll to 10-by-13 inches. Stretch gently using backed fists and fingers until 16-by-24 inches.

Brush dough with half the melted butter. Spread breadcrumbs in thick line on the right side, leaving inch margins. Scoop apples over crumbs. Fold top and bottom edges over apples, then right side. Use towel to roll strudel.

Transfer strudel to parchment-lined baking sheet, breadcrumb side-down. Brush with remaining butter. Bake for 15 minutes, brush again, rotate, and bake for another 45 minutes total until crisp and deep golden brown.

Cool on rack for 20 minutes. Dust with confectioners’ sugar, slice, and serve. Optionally, serve with lightly sweetened whipped cream or vanilla ice cream.