Use the tea towel to transfer the strudel to the prepared tray and brush it with the remaining butter. ROLL THE STRUDEL: Fold the sides of the strudel in, then use the tea towel to carefully roll the strudel up, starting with a short side of the dough.Brush generously all over with melted butter, scatter evenly with the breadcrumbs, then spread the apple mixture and any apple juice over the dough in one layer, thieving a 3cm (1.5 in.) border all the way around. FILL THE STRUDEL: Carefully lift the dough (use the back of your hands) onto a large, clean tea towel.ROLL OUT THE DOUGH: On a large floured surface roll out the dough to a large rectangle of approximately 30x40cm (12x16 in.) Be gentle as the dough will be very thin (you should be able to see the pattern of the towel through it in the next step).HEAT THE OVEN: Heat the oven to 180☌ / 350☏ / Gas 4 and line a large rimmed baking sheet with baking parchment paper.In a large bowl, toss the apples together with the rum-soaked raisins, sugar, cinnamon, lemon zest and a squeeze of lemon juice and vanilla. Cut each quarter into 6 slices, then turn and slice again into small pieces. MAKE THE FILLING: Stir the raisins and rum together in a small bowl and set aside.Dust with flour, wrap in cling film and let the dough rest in the refrigerator for 1 hour. Use a fork to stir together to a shaggy dough, then turn out onto a floured work surface and knead for a minute or two until smooth. MAKE THE STRUDEL DOUGH: Combine all dough ingredients with 50ml (3 Tbsp) of cold water in a mixing bowl.It will make your life much easier to have a good, sharp knife for cutting the apples. There is no special equipment needed to make a strudel as it is all done by hand. All that’s left to do is slice it and serve it with whipped cream, ice cream or vanilla sauce. Lastly, the dough is spread with butter, breadcrumbs and the apple mixture, then rolled up and baked to golden brown perfection.Strudel dough is supposed rolled out so thinly that you should be able to read a newspaper through it! (Do yourself a favour on your first go at making strudel, only roll it out as far as you feel comfortable with. When the dough has rested, it needs to be rolled out to a large rectangle.Toss the apples together with the other filling ingredients and set them aside. While the dough is resting, peel, quarter and core the apples, then dice finely.Then wrap it well and transfer it to the fridge to rest. First, stir together the ingredients for the dough, then give it a quick knead.
Breadcrumbs: The secret ingredient in lots of German baking! The breadcrumbs will soak up the extra juices, meaning you won’t end up with soggy dough.Lemon zest, vanilla and cinnamon: to add freshness and spice.Rum and raisins: Rum-soaked raisins add a delicious chew to a traditional strudel.Apples: It’s best to use a tart variety like granny smith or Braeburn for baking as they have the best flavour.
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