For the dough: 1 1/2 cups all-purpose flour (180g), 1/2 teaspoon salt, 1 large egg, 1/3 cup water (80ml), 1 tablespoon melted butter, 1 tablespoon vinegar,
and 3 tablespoons melted butter (for brushing)
For the filling: 3/4 cup breadcrumbs (75g), 1/4 cup sugar (45g), 1/4 cup white raisins (40g), 1 teaspoon grated lemon zest, 2 teaspoons ground cinnamon,
and 4 medium-sized red apples (600g)
1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon (for dusting)
For the dough: 1 1/2 cups all-purpose flour (180g), 1/2 teaspoon salt, 1 large egg, 1/3 cup water (80ml), 1 tablespoon melted butter, 1 tablespoon vinegar,
and 3 tablespoons melted butter (for brushing)
For the filling: 3/4 cup breadcrumbs (75g), 1/4 cup sugar (45g), 1/4 cup white raisins (40g), 1 teaspoon grated lemon zest, 2 teaspoons ground cinnamon,
and 4 medium-sized red apples (600g)
1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon (for dusting)
Prepare the dough: In a medium bowl, combine the flour and salt. Reserve
In another medium bowl, combine the remaining ingredients
Add the flour and mix until the liquid is absorbed
Transfer to a floured surface and knead until smooth
Form into a ball, place in a bowl, and brush with 1/2 tablespoon melted butter
Cover with plastic wrap and let rest (about 30 minutes). Reserve
Preheat the oven to 180°C (medium)
Prepare the filling: Place the breadcrumbs on a baking sheet and toast in the preheated oven until golden (about 10 minutes)
Reserve half of the toasted breadcrumbs
In a small bowl, mix together the remaining breadcrumbs with sugar, raisins, lemon zest, and cinnamon. Reserve
Melt some butter to grease a large baking dish
Roll out the dough to a rectangle shape
Place almost all the apples under the dough, leaving about 1/3 of the area without apples
Remove apple cores, seeds, and cut into thin strips
Place on top of the apples
Cover with reserved breadcrumbs, fold over the dough to seal the strudel (photos 2 and 3),
Transfer to a greased baking dish and fold under the ends to secure the strudel (photo 4)
Brush with remaining melted butter
Bake in the preheated oven for about 20 minutes or until firm
Remove and brush with remaining melted butter
Return to the oven at 200°C (hot) to brown, about 20 minutes
Dust with sugar mixed with cinnamon and let cool on a wire rack
Serve.
