Recipe for apple strudel – a delicious German dessert
3 1/2 cups sifted all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup warm water
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
9 apples – peeled, cored and diced
In a large bowl, combine flour, salt, egg and water and stir vigorously until mixture forms a dough. Turn out onto a floured surface and knead 10 minutes, until smooth and elastic. Cover and let rest 1 hour.
Combine sugar and cinnamon in a medium bowl and mix well; set aside.
Preheat oven to 200C. Grease a 20x30cm baking dish.
Place the dough on a large work surface covered with a cotton cloth. Stretch the dough slightly to form a large rectangle.
Pour the melted butter over the dough to moisten. Carefully stretch the dough into a large rectangle as big as your work surface will allow. The dough should be very thin and translucent.
Sprinkle the cinnamon mixture evenly over the stretched dough.
Distribute the apples evenly over the cinnamon mixture.
Roll each side of the dough carefully to the middle and fold the ends under the strudel. Cut the strudel in half and place the two halves side by side in the prepared dish.
Bake in preheated oven 1 hour, until golden and apples are tender.