Apple and Plum Strudel
We really enjoy making strudel. It’s so satisfying to make when the dough stretches out perfectly. You’ll find it on our menu often — from savoury versions like caramelized shallot, porcini or even tomatoes, to more familiar sweet versions like apricots and honey, to fresh apples and plums like this one.
- 450 g (1 lb) 00 (premium finely ground) flour
- 2 eggs
- 1 tbsp vegetable (or other neutral) oil
- 5 baking apples, peeled, cored and quartered
- 250 ml (1 cup) prunes, rehydrated
- 125 ml (½ cup) maple sugar
- 2 tbsp breadcrumbs (preferably whole-wheat) toasted in butter
- salt, pepper
- flour for dusting
- 250 ml (1 cup) clarified butter, melted
- 125 ml (½ cup) breadcrumbs toasted in butter
- 1 egg
- 2 tbsp 35% cream
- icing sugar (optional)
- crème fraiche
To make the dough, combine flour, eggs, oil, a generous pinch of salt and 170 ml (⅔ cup + 2 tsp) water in the bowl of a stand mixer fitted with a dough hook. Mix at low speed until a smooth dough forms, about 6 minutes. Transfer dough to a sheet of lightly oiled cellophane and wrap snugly. Rest dough in the refrigerator for a minimum of 2 hours (preferably overnight). Temper on countertop. Combine apples, prunes, sugar, breadcrumbs and a generous pinch of salt and pepper in a bowl and mix well. Set aside.
Preheat oven to 200°C (400°F).
Arrange a large kitchen towel or small tablecloth on a work surface and dust it generously with flour. Place dough in the centre and, with a rolling pin, roll it outwards (if it sticks to the cloth, add more flour). Once rolled dough is very thin, drape it over the backs of your hands (fingertips will tear it) and gently stretch it further until it becomes translucent. Arrange the dough on the tablecloth and, if desired, use a knife to square off the edges. Brush with butter (reserve some) and sprinkle with breadcrumbs.
Shape the filling into a log along one edge of the dough, leaving a gap of about 8 cm (3 inches) between it and the three nearest edges. Fold those edges over the filling and butter the newly exposed dough. Then, using the cloth, roll the log of filling one half-turn toward the centre of the dough; butter the newly exposed dough. Repeat the process until all the dough is used. Then, use the cloth to gently roll the strudel onto a baking sheet lined with parchment paper, seam-side down. If the strudel is too long, gently bend it into a horseshoe shape.
Combine egg and cream in a bowl and beat with a fork. Brush the top of the strudel with egg wash. Transfer to the middle rack. After 10 minutes, lower heat to 190°C (375°F). Cook until bronzed and crisp, about 20 minutes more. Let cool completely. Dust with icing sugar and slice. Serve with crème fraîche.