Apple strudel

Deur Barbara Joubert & Herman Lensing

Foto’s: Micky Hoyle Galery

Quite time-consuming to make the pastry, but really worth the trouble - just taste the end product!

(Serves 6 - 8)

400 g (700 ml) flour
200 ml water
120 ml sunflower oil
10 ml salt
115 g (125 ml) butter, melted
10 apples, cored and halved
150 g (215 ml) raisins
100 g (125 ml) brown sugar
2 lemons, juice and rind
Icing sugar to sift over

Preheat oven to 200 °C. Combine flour, water, oil and salt. Knead for 10 minutes to form a smooth, elastic dough. Wrap in cling wrap and let rest for 4 hours in a warm place. Put a clean table cloth on your table and sift flour onto it. Roll dough on cloth to about 5 mm thick. Brush with melted butter. Using the top of your hand, stretch the dough from the centre outward until paper thin. Don't worry about a hole or two, it makes no difference. Thinly slice the halved apples and combine with rest of ingredients. Put apples in a little mound on an edge of the dough and spread them out until they cover about 30 cm of dough. Use table cloth to help and roll the apples in the dough. Seal the edges well by pressing the dough together. Cut off extra dough. Bake for 45 minutes until golden brown. Sift icing sugar over and serve warm.

Tip: Don't feel like making the pastry? You can use bought phyllo pastry, it's good too.

Assistent Lynnae Janse van Rensburg

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