Name: Apple strudel
Yield: 10 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 2.00 ml salt; 5.00 ml sugar; 10.00 g dried instant yeast; 30.00 ml margarine melted; 160.00 ml water lukewarm; 410.00 g pie apples tinned; 80.00 ml sugar; 125.00 ml sultanas; 30.00 ml lemon juice fresh; 5.00 ml lemon zest only; 5.00 ml cinnamon ground; 80.00 ml water; 15.00 ml cornflour; 10.00 ml water

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Ingredients (15)

500.00 ml	flour — cake
2.00 ml	salt
5.00 ml	sugar
10.00 g	dried instant yeast
30.00 ml	margarine — melted
160.00 ml	water — lukewarm

Filling:

410.00 g	pie apples — tinned
80.00 ml	sugar
125.00 ml	sultanas
30.00 ml	lemon juice — fresh
5.00 ml	lemon — zest only
5.00 ml	cinnamon — ground
80.00 ml	water
15.00 ml	cornflour
10.00 ml	water

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Method:

Preheat oven to 200 &degC.
Grease a baking sheet.
Mix flour, salt and sugar together.
Add dry yeast and mix.
Using fingertips, rub the margarine into the flour and add enough lukewarm water to form a soft dough.
Knead dough for 10 minutes, until smooth and elastic.
Place dough on a lightly floured surface, cover with greased plastic and allow to rest in a warm place for 10 minutes.
Knock dough down and place on a floured surface.
Roll out into a 30 x 40 cm rectangle.
Prepare filling by placing all the ingredients, except cornflour, into a large saucepan.
Bring to the boil and simmer gently until apples are soft.
Mix cornflour with a little water to form a smooth paste and add to the apple mixture.
Simmer until mixture has thickened, then set aside and allow to cool completely.
Spread apple filling evenly over dough and roll dough up, starting from the narrow side.
Place roll on a greased baking tray.
Cover with greased plastic and allow to rise in a warm place until doubled in volume (about 15 minutes).
Brush with melted butter and bake for 30 minutes, or until golden brown.
Leave to cool.