250 g (9oz) strong plain flour
1 pinch salt
75 ml (3 fl oz) lukewarm water
50 ml (2 fl oz) vegetable oil
For the dough
Sift the flour into a mixing bowl and
add the salt, water and oil. Mix the ingredients using the kneading
attachment of a hand-held blender of food mixer, at first briefly on
the lowest setting, then longer on the highest setting. Then knead
on the work surface to make a smooth dough.
Place the dough on non-stick baking
paper in a hot, dry saucepan (boil some water in it first); put the
lid on the saucepan and leave the dough to prove for about 30
300 g (10½ oz) freshly ground
300 ml (10 fl oz) boiling milk
75 g (3 oz) sugar
2 tbsp honey
1 tsp finely chopped candied lemon peel
100 g (3½ oz) raisins
250 g (9 oz) cooking apples
For the filling
Pour the boiling milk over the
poppyseeds and stir. Leave to soak until soft. Mix in the sugar,
honey, egg candied peel and raisins. Peel, core and coarsely grate
the apples and stir into the poppyseed mixture.
50 g (2 oz) melted butter)
Roll out the dough on a large floured
cloth (tea towel) to form a 50 x 40 cm (20 x 16 inch)
rectangle. Spread the filling on ²/³ of the dough, leaving about 3
cm at the shorter ends. Then, using the tea towel, roll up the
dough, starting with the filling. Press down well at the ends, place
on a greased baking sheet and brush with some of the butter. While
the strudel is baking, brush with the remaining butter.
180-200 degrees C/350-400 F (preheated)
160-180 degrees C/325-350 F (not preheated)
mark 3-4 (preheated)
about 50 minutes
Dust the strudel with icing sugar
Sprinkle the strudel with flaked almonds before baking.
Serve with custard.