Home Grown Apfel Streudel

 Whenever my family were having a get together my grandmothers would always serve up this pudding, usually with cream or custard. Both grandmothers had slightly different versions and so this is a hybrid between the two. The pasty is the tricky part as it must be stretched as thinly as possible to give a light and crispy surround to the apple insides.
  This makes a pretty large dish so will provide pudding for a couple of days or a large family get together.

Apfel Streudel

You will need a large baking tray for this

Oven heated to 220 C

Dough

½ lb plain flour

1oz lard

1oz margarine

1/2 cup warm milk (ish)

pinch of salt

1 egg (standard size)

Filling

3-4lb apples

cup ½ breadcrumbs

several tbs of sugar and honey (depending on tastes and how sour your apples are)

cup raisins

1oz lard/butter melted

1 ½tsp cinnamon

 

Method

Tip flour into a heap onto a clean work-surface. (you can use a roomy bowl instead)

Chop the lard and margarine into the flour. 

Make a well in the centre, and pour in the egg and milk

Mix by hand until a soft dough is formed.

Knead with the ball of the hand until smooth.

Leave in a warm place for about half an hour to rest.

Put dough on a floured tablecloth and stretch with a rolling pin and then pull gently with your hands until as thin as paper, try not to tare it at any point.

Brush with melted lard or butter, and sprinkle over the breadcrumbs and cinnamon.

thinly slice your apples and put a thin layer of the apples over the pastry, leaving a gap around the edges of the pasty. sprinkle over the apples some of the sugar and honey and the raisins. layer more apple slices over the raisins and sugar and repeat until all your apples are used up.

Gather tablecloth at edges of pastry and gradually roll up strudel, turning edges as you go. Place in a large baking tray and form into a crescent.

Bake at 220º C for about 25 mins.