In the mood for Strudel

22 February, 2008
Warm apple strudel can tempt customers to indulge in a winter dessert and, at £1.80 a slice, add some heat to your bottom line, says Ernst Bachmann
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Apple strudel is thought to have derived from Bavaria or Austria. Made with a very thin elastic and springy pastry and filled with apple, this classic pastry makes a heart-warming winter dessert.
The strudel can be sold as a whole piece or portioned as appropriate - we cut each 27-inch strip into 12 portions. We sell ours at £1.80 a slice.IngredientsStrudel paste, sponge crumbs, butter, apple mix**Apple Mix recipeMackle apple, chopped apples, cinnamon, raisins, lemon zestMethod1 Make the strudel paste and leave in the fridge over-night. Seal with vegetable oil to avoid drying out2 Dust liberally with flour. Roll out the dough until very thin (1.5mm thick)3 Place a cloth or sheet on a table. Take the thin layer and stretch it further so it completely covers the work surface. Hint: use the back of your hands to avoid tearing the dough. Use two people. 4 Gently (the dough is almost see-through at this stage) brush butter over the whole surface. Lay out a layer of sponge crumb about 9cm wide and about 5cm from the edge of the surface.5 Make a pile of apple mix along the length - we use a triangular mould 27 inches long - and leave a small gap between each one.6 Carefully lift over and encase the apple in the dough. And roll into a giant "sausage".7 Tear off each section and tuck the ends in, so the apple is completely sealed8 Place on trays lined with silicon paper and brush with butter.9 Sprinkle liberally with icing sugar. It is now ready to bake.10 Bake at 250?C for 10-12 minutes. Finish off with icing.

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