1 egg yolk
3 tablespoons oil
150ml tepid water
½ cup raisins
3 tablespoons dark rum
1.2 kg granny smith apples, peeled, quartered, cored and thinly sliced
1 teaspoon ground cinnamon
½ cup caster sugar
½ cup butter biscuits, crumbled
200 ml sour cream
1 cup flaked almonds
¼ cup butter, melted
Icing sugar to dust
- Sift the flour and salt into bowl. Beat together egg yolk, 3 tablespoons of the oil and the water.
- Pour into the flour and work to a smooth dough. Knead until the dough becomes quite stretchy and elastic. Divide the dough into 2 and form each into a ball. Coat each ball with oil, wrap each in cling film and refrigerate for 1 hour.
- Soak the raisins in the rum whilst preparing the apples. Combine apples with rum soaked raisins, cinnamon, 2 tablespoons of the caster sugar, crumbled butter biscuits and sour cream.
- Melt the remaining sugar in a saucepan on a medium heat. Swirl the pot as the sugar melts and turns a golden colour then immediately add the flaked almonds and mix in.
- Pour onto a baking tray and spread to a thin layer. Allow to cool and then chop finely.
- Roll out one ball of the strudel pastry on a floured surface. Place the pastry onto a floured tea towel and using well-floured hands, continue to stretch the pastry until it is quite fine and approx. 40 x 40cm.
- Brush the pastry with melted butter and sprinkle over half of the almond praline. Place half the apple mix along one side of the pastry in a band approx. 10-15cm wide. Roll up the strudel with the help of the tea towel. Place on a baking tray with the seam facing down.
- Repeat with the other ball of pastry to create a second strudel. Brush both strudels with the remaining melted butter.
- Pre-heat oven on conventional at 190°C. Place the tray on shelf position 2 and bake for 30-35 minutes.
- Remove from oven, cool slightly and dust with icing sugar. Serve in slices with cream or vanilla ice cream.