1 sheet stretched strüdel dough about 1m x 50cm
50g clarified butter
150g breadcrumbs fried in butter
1 heaped tsp cinnamon
600g (prepared weight) apples, peeled, cored and thinly sliced
100g sugar (or to taste)
2tbs grated lemon zest
80g rum-soaked sultanas or raisins
80g finely chopped walnuts
60ml sour cream
Note on oven temperature: recipes give oven temperatures for baking strüdel as anything between 180ºC and 230ºC . If you have a professional baker's oven, work at the lower temperature, a convection oven at 200ºC and a domestic or similar unit towards 220ºC. Preheat the oven.
Sprinkle the fried breadcrumbs over one-third of the dough's length only, leaving the edges uncovered. Combine cinnamon, apples, sugar, lemon zest and sultanas or raisins. Spread the apple over the same area as the breadcrumbs. Sprinkle chopped walnuts on top. Drizzle the sour cream over the fruit.
To roll up the strüdel, lift the corners of the tablecloth behind the filled end. Continue to lift it and the pastry will start to roll up like a Swiss roll. Once it has formed a complete cylinder encasing the apple, tuck in the ends and transfer to a prepared baking sheet. Brush with the clarified butter.
Bake for about 40 minutes until golden brown.
Cool slightly and dust with icing sugar before serving. To carve portions, slice on the slant rather than directly across the "log".
For the strüdel dough
200g plain flour
Pinch of salt
About 60ml water
Oil for brushing
Put the flour on a work surface or in the bowl of a mixer with dough hook attached. Work in the salt, oil and egg. Add water and knead to a smooth, supple dough. Brush with oil and rest.