7-8poundsapplestart apples i.e. Granny Smith or Idared
2 2/3cupsbread crumbs
neutral vegetable oil as neededi.e. sunflower oil
Powdered sugar to taste
Sift flour and add it with the lukewarm water, oil and a pinch of salt to a stand mixer bowl.
Knead with the hook attachment at medium speed until a smooth and elastic dough forms.
Portion the dough into 3 equal sized pieces. Either with help of a kitchen scale or you can eyeball it.
Shape each piece into a smooth ball, brush it with vegetable oil and wrap it with cling film. You can prepare this the day before and store the dough in the fridge. (The dough will be even easier to work if you place it into a small bowl and cover it with sunflower oil for about 30 min.)
Peel, core and quarter the apples. Slice each quarter into thin slices.
Place the apple slices into a large bowl and add sugar, almond slices, raisins, rum, lemon juice, cinnamon and mix everything well.
Cover and set aside.
Buttered Bread Crumbs:
Melt butter on low heat.
Roast breadcrumbs over medium heat until lightly brown.
Strudel Assembly & Baking:
Allow the dough to rest at room temperature for about 1 hour. This is important to make sure you can stretch the dough easily.
Pre-heat the oven to 380 F.
Lay a clean smooth cotton kitchen towel flat on the counter and generously flour the top.
Place one dough ball on top and sprinkle it with flour.
Roll the dough into a rectangle and brush with oil.
Stretch the dough carefully with the knuckles your hands until the whole kitchen towel is covered. The dough should be so thin that you are able to see the pattern of the kitchen towel through it. This will take some time and patience.
1Pinch off any thick dough parts at the edges.
Brush the dough with melted butter and evenly sprinkle 1/3 of the breadcrumbs on top.
Drain liquid from the apple mixture by using a strainer and then pile 1/3 of the apple mixture along the left short side of your dough.
With the help of the kitchen towel roll up the strudel and carefully transfer it seam side down on a with parchment paper lined baking sheet.
Twist off excess dough and tuck the end under.
Repeat the process for the remaining dough balls.
Brush all strudel with melted butter.
Bake in the pre-heated oven for about 30 – 40 min. or until golden brown.
Remove the strudels from the oven and brush again with melted butter.
Allow to cool completely and sprinkle with powdered sugar.
Serve with vanilla sauce or ice cream and a nice dollop of whipped cream.