Lemon Thyme Apple Strudle

Ingredients

Yield:

1 Strudle, Serves 8

• For the Dough

  • 1 cup All Purpose Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Vegetable Oil
  • 90 ml Water
  • 1 Egg
  • 1/2 tsp Lemon Juice

• For the Apple Mixture

  • 1 1/2 lbs Granny Smith Apples
  • 1/2 cup Sugar
  • 1 tsp Picked Thyme
  • 1/2 tsp Cinnamon
  • 1 Zest of Lemon

Preparation

Difficulty:

Medium

Time:

45 MinutesPreparation Time

Total Time:

6 Hours

1. For the Dough

   1. Combine all ingredients in the bowl of a stand mixer with the dough hook attached.
   2. Mix at speed 1 for 4 minutes until the ingredients come together, at this point you may need to add a little flour or water depending on the look of the dough, it should look smooth and come together. After 4 minutes on speed 1, switch to speed 2 and continue to mix for another 6-8 minutes.
   3. Take the dough out and form it into a tight ball, brush generously with vegetable oil and wrap with plastic wrap and let rest for 4 hours or overnight in the fridge.

2. For the Apple Mixture

   1. Peel, core and slice the apple into ring about 2 cm thick, then cut the rings into 4 pieces and place in a bowl. Add the sugar, thyme, lemon zest, and the cinnamon and toss to combine.
   2. Remove the dough from the fridge and let warm up to room temperature, it should be very soft and elastic. Spread out a table cloth onto a table and dust lightly with flour. Place the dough onto a well floured surface and roll out using a rolling pin. Roll the dough to achieve a 14 inch circle. Once this is done begin to stretch the dough by gently pulling on from edges outwards. The dough will stretch easily and should be almost thin enough to see through.
   3. Brush the dough surface with melted butter and then place the apple mix on one edge and then form into a log shape. Stretch the dough over the apples and ensure the apples are covered. Using the table cloth, lift up the end closest to you and allow the log to roll. Tighten the roll up if it needs, once you get to the end brush more melted butter on the end of the dough and stretch the dough over the log.