Viennese Apple strudel

Ingredients For the dough Flour, sifted: 250gm Vegetable salad oil(corn): 20gm Egg:1 Salt, a pinch Fresh water(luke warm): 110ml For the filling Fresh apples: 1500gm Walnuts, chopped coarsely: 80gm Raisins: 60gm White castor sugar: 100gm Cinnamon powder: 10gm Fresh lemon zest: 1 Dark rum: 40ml White dry bread crumbs: 80gm Unsalted butter, melted: 80gm 200gm sour cream Method Make a soft and smooth dough of the ingredients. Mould to a ball – brush with oil, cover with cling wrap. Leave it to rest for at least 2 hours. Meanwhile, peel the apples, remove the core and slice them. Roast the white bread crumbs in butter until golden brown and set aside. Mix the sliced apples with cinnamon powder, sugar, raisins, lemon zest and rum. Pull the dough on a table with flour dusted tablecloth until paper thin. Sprinkle dough with melted butter, followed by the roasted breadcrumbs(only use a third of the dough) Spread the apple filling followed by the walnuts and sour cream. Cut off the thick ends and sides and start to roll up by using the tablecloth to move the strudel in rolling motion upwards. Roll up until all the dough is used completely. Cover the ends and roll in. Place in a well-buttered baking dish and brush once again with melted butter. Bake at approximately 180 to 200 degrees Celsius until golden brown. When half-cooked, brush again with melted butter on the surface. Remove from the oven, slice into protions and dust with icing sugar. Best served while still warm with vanilla sauce. The Hindu the metro plus January 27 2009