|Plain flour||4 Ounce (100 Gram)|
|Warm water||2 Tablespoon|
|Melted butter||1 1⁄2 Ounce (40 Gram)|
|Cooking apples||1 Pound (450 Gram)|
|Walnuts||2 Ounce (50 Gram)|
|Sultanas||2 Ounce (50 Gram)|
|Soft brown sugar||3 Ounce (50 - 75 Gram)|
|Cinnamon/Mixed spice||1⁄4 Teaspoon (Leveled)|
|Icing sugar||1 Tablespoon|
1) In a mixing basin, sift the flour and salt and make a well in the centre.
2) Peel, core and slice the apples and coarsely chop the walnuts.
3) Mix with the sultanas, sugar and cinnamon or mixed spice.
4) Mix together the egg, water and oil and pour into the centre of the flour.
5) Mix to a soft dough, then turn out on to a clean working surface and rub down very thoroughly in the same way as for bread dough until the dough is smooth and elastic.
6) In a small basin, place the dough, cover with a cloth and leave to rest for 30 minutes while preparing the filling.
7) Roll out the strudel dough to an oblong shape and lift on to a clean tea cloth.
8) Using the floured backs of the hands and knuckles, and working from the underside, pull and stretch the pastry gently in all directions.
9) Keep the pastry spread out during working; if it is allowed to fall in folds, the surface will stick together.
10) The odd hole will not matter but try to avoid making too many.
11) When the pastry is ready it should be almost the size of the tea cloth and thin enough to see the pattern through.
12) Brush generously with the melted butter and scatter the filling over the surface making a fairly generous layer of filling on the edge nearest to you.
13) Pick up the two nearest corners of the cloth and roll the strudel away from you.
14) When rolled up flatten the two ends and trim away the edges.
15) Roll over on to a greased baking tray and curl into a horseshoe shape.
16) Brush all over with melted butter.
17) Place in the centre of a hot oven (400°F, 200°C or Gas No. 6) and bake for the first 20 minutes, then reduce the heat to 375°F, 190°C or Gas No. 5, and bake for a further 10-15 minutes until the sides feel crisp.
18) Dust liberally with icing sugar.
19) Run a palette knife under the strudel and lift on to a serving dish.
20) Serve hot, cut in slices with single cream or cold with whipped double cream.
21) This strudel makes a wonderful hot pudding served with ice cream, or a cold sweet generously topped with whipped cream.
22) Try a slice with morning coffee or afternoon tea.