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Following a specific request by Gilles, I started to strudel in order to do between friends.
We did a kitchen hand at 8 on Sunday and it was really nice.
the menu a delicious terrine of venison, guinea fowl with sauerkraut and strudel with custard was my Espumas
sauerkraut first and frankly it was a real treat. Besides, everything was very good. Bravo heads

Strudel Dough


350g flour 1
whole egg
15 cl
cold water 1 pinch salt
1.5 tbsp of oil neutral
30 cl of oil about

Trim traditional apple
40g golden raisins
2 tablespoons rum
60g breadcrumbs about (or crackers or dry bread in the case will be roasted in a pan)
60g coarsely chopped walnuts
1 kg Granny Smith
80g
of sugar 1 / 4 teaspoon cinnamon
80g melted butter
Qs almonds

Put the raisins in a small bowl and sprinkle with rum.

In a mixer bowl, mix the flour, eggs, oil and water. Mix until dough pulls away from the bowl properly. But not too long not to heat the meal.
Place the dough ball into a cup and cover with oil for 7 minutes then drain the oil (this operation is to avoid drying of the dough during rest and facilitate stretching) and let dough rest 30 minutes covered with plastic film.

Just before filling the strudel, cut apple slices and place in large bowl. Pour over the raisins in rum, stir and then add the sugar and cinnamon and chopped walnuts.

Spread a clean cloth or cotton cloth of at least 1m x 1m on a table or work surface available on all around. Flour the cloth pressing to adhere.
Place the strudel dough in the center and spread it is starting to roll either with oiled hands by lifting the edges. Continue to stretch the dough gently by grabbing and lifting the edges (the weight of the dough which helps to stretch naturally). Stretch gently until it forms a rectangle 90 cm by 60 cm.

Brush half of melted butter over the strudel dough by spreading it with your hands or brush and then sprinkle with toasted breadcrumbs a rectangle about 15 cm long by leaving at least 20 cm of dough before, the width of dough, leaving a few inches of overhang. Fold the short end of dough over filling, lifting the cloth and then continue to roll the dough with the cloth to the end of the dough.

Spread filling over crumbs on a good height. Butter to brush top of strudel with remaining melted butter and sprinkle with almonds. Preheat

oven to 200 ° C. Line a large baking sheet with parchment paper or a baking mat.
Bake for 30 minutes or as long as the strudel is golden brown. At the exit of the oven sprinkle with icing sugar.
Cool at least 30 minutes before carving.

Serve warm or at room temperature with fresh cream, vanilla ice cream, Chantilly cream or English

Bon appetite!