British Food Fortnight - Andrea's Apfelstrudel

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Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Andrea's Apfelstrudel

This tastes best when served warm with custard, vanilla - ice cream or whipped cream

Recipe supplied by Tastes of Anglia member – Andrea Falter of Earith, Cambridgeshire

Ingredients

Pastry
250g (9oz) plain flour
3 tablespoon sunflower oil
125ml (4.5fl oz) lukewarm water
A dash of salt
50g (2oz) chopped nuts

Filling
1 teaspoon ground cinnamon
50g (2oz) breadcrumbs
100g (3.5oz) butter unsalted
100g (3.5oz) icing sugar
50g (2oz) raisins
700g (1.5lbs) peeled and chopped apple - Howgate Wonder or Cox's Orange Pippin are recommended as firm and not too sweet

Method
Preheat the oven: 200° C / Gas Mark 6

Place the flour in a deep bowl and form a well in the centre.

Pour the oil into and add salt. Gradually stir in the water and begin to beat the batter until it shines and glistens. Brush with additional oil.

Cover with a kitchen towel and allow to rest for half an hour in a warm place.

Meanwhile peel, core and chop the apples, add icing sugar and cinnamon and stir well. Mix nuts with breadcrumbs. Melt butter. Sprinkle flour over kitchen towel.

Flour your work surface and roll out the dough to an oblong. Then lift it onto a floured kitchen towel. Carefully start pulling and stretching the dough by gliding underneath with your hands. Do not let the dough fall back on itself , because it will stick together. Keep on working until it is thin and you can see the pattern of the kitchen towel. Try to avoid holes. Trim the edges.

Brush the dough with ¼ of the melted butter. Spread the nut/bread crumb mixture over the front half of the dough and place the apple filling on top. Try to form 2 strings of apple filling through, leaving a little gap in between. Keep a 2.5 cm (1 in) border at the sides.

Now lift kitchen towel with both hands and gently roll up the Strudel away from you.

Flatten the 2 shorter ends and cut away any thick parts of the dough, taking care that the edges are still sealed.

Carefully lift the Strudel into a greased baking tray. Again brush with ¼ of the melted butter.

Place in the centre of the preheated oven and bake for approx. 30 – 40 min.

Repeat the brushing with butter twice during the baking procedure.

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