apfel strudel

pastry

    * 400g plain flour
    * a pinch of salt
    * 150g butter or other fat suitable for baking
    * 1 egg
    * 150g soured cream
 

filling

    * 1/2 cup of melted butter
    * 1 cup of bradcrumbs
    * 12 cooking apples, peeled, cored and sliced
    *  a cup of caster sugar mixed with cinnamon
    * chopped hazelnuts, lightly toasted
    * currants or raisins
    * 1 egg, beaten

sift he flour with the salt. process with the butter and mix with the egg and the soured cream to make a smooth dough. divide into 4 parts, cover and leave to rest for 20 minutes.

preheat the oven to 160°C.

roll out the pastry until very thin but not breaking.

using a pastry brush grease with 1/4 melted butter leaving the edges dry.

sprinkle with breadcumbs. mix the apples with enough of the cinnamon sugar to coat all sides of the apple slices.

place a layer of apples on top of the pastry, sprinkle with currants and hazelnuts and a bit more cinnamon sugar.

brush the edges of the pastry with the beaten egg and carefully roll into a large log, sealing the edges well. pinch the ends together and turn them under the log.

brush with the beaten egg (or melted butter) and bake until golden brown.