|Granny Smith Apples, cored and sliced
|cinnamon brown sugar, extra for sprinkling on top of strudel
|Butter, melted (brown butter)
- Combine ingredients in a mixer using the dough hook attachment. Knead for 10 minutes. Round and coat with oil. Rest overnight in refrigerator.
- Roll out on lightly floured surface as thin as possible, move dough onto table cloth. Stretch dough with back of hands (fist), as thin as possible.
- Brush with melted butter (beurre noisette, brown butter) to prevent dough from drying out. Cut (using scissors) thick dough pieces off on the sides and sprinkle with cake crumbs. Put filling over the dough and roll up tightly, lengthwise. Brush top with butter and sprinkle with cinnamon sugar. Use table cloth to roll onto lightly smeared baking tray. Bake at 180°C for 20 minutes until crisp or to a good brown colour. Cool on cooling rack, cut and dust with icing sugar before serving.