( SERVES 6 )
Photo by Babiche Martens
I have recreated here one of the sweet treats I enjoyed on a cycling holiday in Italy. As we got close to the Austrian border in the Dolomites, strudel with warm custard was the go-to dessert. This dish is pure indulgence. We ate it mid-cycle on a scorching-hot summer’s day. It had golden raisins soaked in rum with a mix of pine nuts, lashings of apple and light strudel dough.
- Soak the raisins in the rum for 1 hour, then drain.
- To make the dough, place the butter, water and lemon juice into a large bowl. Using a wooden spoon stir in half the flour and salt, add the remaining flour to form the dough. Place on to a lightly floured bench and knead for 5 minutes until smooth and elastic. Place into a lightly oiled bowl, cover and rest at room temperature for at least 1 hour or up to 4.
- Preheat oven to 200C.
- For the filling, cut the apples into small batons and place into a bowl. Add the raisins, sugar, lemon juice, cinnamon and pine nuts, stirring through.
- Lie a clean towel on the bench, topped with baking paper and lightly dusted with flour. Roll the dough as thin as possible to a 30 x 40cm rectangle. Brush with butter and sprinkle over the breadcrumbs.
- Strain any juice from the apples or the strudel will become soggy. Place them along the long side of the dough leaving a 3cm border. Fold in the sides, brush with butter, then use the tea towel and the paper to help roll the strudel. Transfer on to a baking tray.
- Brush with more butter before placing into the oven for 45 minutes until golden. Brush every 15 minutes while cooking.
- Remove and cool slightly before serving. Dust liberally with icing sugar and serve warm with custard. This will reheat beautifully.