A crisp, rolled strudel filled with apples, raisins and toasted breadcrumbs.
Method
Heat the oven to 190°C and line a tray with baking paper.
Toast the breadcrumbs in 20 g butter until golden, then cool.
Peel and thinly slice the apples. Toss with sugar, cinnamon, lemon zest and raisins.
Lay the pastry on a clean cloth, brush with melted butter and scatter over the breadcrumbs.
Pile the apple filling along one edge. Use the cloth to roll the strudel tightly without tearing it.
Transfer seam-side down, brush with butter and bake for 35–40 minutes. Dust with icing sugar.
Angelina’s noteBreadcrumbs are not filler—they catch the apple juices and keep the pastry crisp.
