Apple Strudel
30 min
Under an hour
Roman Vaněk
Preparation method
Sift the flour onto a work surface to aerate it. Make a well in the center, crack an egg into it, pour in the oil and a little warm water, and season with salt. Gradually draw the flour towards the well and knead into a pliable, medium-firm dough. If it's too firm, add water; if too runny, add more flour. Knead the dough until it's smooth, shiny, and no longer sticky. Then form it into a ball, wrap it in foil, and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 160 °C. Line a baking sheet with parchment paper. Peel and coarsely grate the apples. Melt the butter in a saucepan.
Divide the rested dough into 2 equal parts. On a lightly floured surface, roll out each part into the thinnest possible rectangular sheet.
Chef's tip
If the dough starts to tear, don't worry. You can simply "patch" the hole with a small piece of dough. It's important for the dough sheet to be very thin; you should be able to see the pattern of the towel through it. Pulled strudel filled with sour cherries is also excellent.