Jewish food writer Merle Singer shares her family recipe for apple strudel. Apples are eaten in abundance on Rosh Hashana, from being simply dipped in honey (to signify the hope for a sweet new year) to apple strudel.
Mix together the flour and salt. Add the oil, egg and water to make soft dough. Knead well until smooth. Leave covered by warm bowl for 30 minutes.
Roll out half the pastry at a time on a floured sheet of greaseproof paper. Roll until paper thin. Brush with oil, and sprinkle with breadcrumbs. Mix the rest of the ingredients together and spread half of the mixture to within half an inch of the edge of the pastry.
Wet the edges and roll up using the greaseproof paper to help. Seal the edges. Place on a well oiled baking sheet. Brush with oil. Repeat the process with the rest of the pastry. Bake in the oven at 220c for 40mins. Turn down the oven after 30 mins, if too brown. Cut into pieces and sprinkle with sifted icing sugar.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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