Apple Strudel


  • 450 g flour
  • 125 ml milk
  • 125 ml seed oil
  • a pinch of salt
  • 1 kg Renette apples
  • the juice of a lemon
  • 2 tablespoons apricot jam
  • 25 g butter
  • 100 g bread crumbs
  • 100 g sultanas
  • 50 g pine nuts
  • a teaspoon of cinnamon
  • a teaspoon of rum
  • 1 egg
  • icing sugar


Put the flour, milk, oil and salt in a bowl and mix well until the dough is smooth and elastic. Cover with a damp cloth and leave to rest for 1½ hours. Meanwhile, make the filling. Peel, core and slice the apples and sprinkle with the lemon juice; melt the butter and brown the bread crumbs. Mix together the apples, jam, sultanas, pine nuts, bread crumbs, rum and cinnamon. Roll out the dough very thinly with a rolling pin then place the filling on it, fold the pastry over and brush with the egg.

Bake at 1700 C for half an hour.

Sprinkle with icing sugar and serve warm.