Pastries and dough-based dishes
An Austrian classic, apfelstrudel is made by hand-stretching pastry, filling it with cinnamon-spiced apples, rolling it up, and baking it. The part that takes the most practice is stretching the dough as thin as a sheet of newspaper without tearing it.
Knead the flour, water, oil, and salt together. Cover with plastic wrap and let the dough rest for 30 minutes.
Toss the thinly sliced apples with the granulated sugar, cinnamon, and breadcrumbs.
On a floured cloth, stretch the dough by hand until it is as thin as a sheet of newspaper.
Brush the stretched pastry with melted butter and spread the apple filling over it. Use the cloth to help roll it up tightly.
Bake in an oven preheated to 190°C / 375°F for 40 minutes, until golden.
Do not roll the pastry too tightly; the apple filling expands slightly in the oven. Allergen: Contains wheat (gluten) and milk (butter).
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