Hausgemachter Apfel-Kirschstrudel

• 250 g (9 oz) plain flour + extra for rolling
• a good pinch of salt
• 1 free-range egg, beaten
• ½ teaspoon white wine vinegar
• 100 g (3 ½ oz) butter, melted and cooled
• 4-5 tablespoons water
• icing sugar to dust

For the filling:

• 400 g (14 oz) tart apples
• 200 g (7 oz) fresh cherries
• 3-4 tablespoons chopped roasted hazel
• nuts or toasted flaked almonds
• 3-4 tablespoons caster sugar
• ½ teaspoon cinnamon
• 5 tablespoons semolina

1. Sift the flour and salt into an electric mixer then mix in the egg, vinegar, half the melted butter and 4 tablespoons of water until you have a soft, shiny dough. You may need the last tablespoon of water depending on the flour. Knead to a smooth ball then leave to rest for 20 minutes under an upturned bowl.
2. Prepare the filling while you wait. Peel and slice the apples, stone and halve the cherries. Mix them with the hazelnuts or almonds, sugar and cinnamon. Set aside. Preheat the oven to Gas Mark 4/180°C/350°F.
3. 3. Spread a clean old tablecloth out on a worktop or table – preferably one you can get round easily. Sprinkle with flour. First roll out the dough to a large rectangle as far as you can. When it becomes too thin to roll, transfer the task to your hands.
4. Slide your hands under the dough palms facing downwards. Working from the centre outwards and with your hands forming a half “fist” so your knuckles are prominent, gently work the dough until you can see the pattern of the cloth underneath. Try hard not to tear the dough as you stretch it. But if you do so, it is not the end of the world.
5. When you have stretched the dough to a rectangle about 75 cm (29 inches) square, trim the thicker edges with scissors.
6. Brush all over with half the remaining butter and sprinkle over the semolina.
7. Scatter the filling over the top two thirds of the stretched dough. Fold in the top edge and sides, then using the cloth lift it up to start the rolling, letting the filling and dough fall over and over until the end.
8. When you get near the end, position a large lightly greased baking sheet so that the roll can be manoeuvred onto it. You may have to push it a bit. Form the roll into a horseshoe shape if necessary and brush over the last of the butter.

Bake for 35-40 minutes until the pastry is golden brown and crisp. Remove, wait for 10 minutes then loosen the base with a palette knife and allow the roll to slide onto a wire cooling tray. Cool for another 20-30 minutes then dust liberally with icing sugar. Cut into diagonal slices to serve.

sponsored by