A symbol of Austrian cuisine, apfelstrudel is made by hand-stretching a dough to newspaper thinness, filling it with a cinnamon-spiced apple mixture, rolling it tightly and baking. Stretching the dough to newspaper thinness without tearing it is the part that takes the most practice.
Knead the flour, water, oil and salt, then cover with cling film and rest for 30 minutes.
Mix the thinly sliced apples with the sugar, cinnamon and breadcrumbs.
Stretch the dough by hand on a floured cloth until it's as thin as a newspaper page.
Brush the stretched dough with melted butter, spread the apple filling and use the cloth to roll it up tightly.
Bake in an oven preheated to 190°C for 40 minutes until golden.
Don't roll the strudel too tightly; the apple filling expands slightly in the oven. Allergens: contains wheat (gluten), milk and dairy (butter).
Tossing the sliced apples lightly in breadcrumbs before filling absorbs the juice they release in the oven and keeps the dough from getting soggy.
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