Gluten Free South Tyrolean Apple Strudel

Enough for 2 large strudel pieces (about 55 cm) or 4 smaller strudel pieces (about 25 - 30 cm)

For the egg mixture:

• Mix the egg and milk with a pinch of salt until you have a smooth mixture.

For the dough:

• Heat the oven to 200°C (convection / fan-assisted) or 210°C (top/bottom heat)
• Place the liquid ingredients in a kneading machine first and then add the remaining ingredients.
• Knead the dough slowly until all the ingredients are mixed. Continue to knead until you have a uniform dough. Tip: knead the dough for as short a time as possible.
• For four small strudels weigh 4 pieces of dough at 260g each and shape them into balls (if you need less, you can freeze the remaining dough pieces). Tip: always cover the dough so it does not dry out.

For the filling:

• Peel the apple, remove the core, cut it into eighths and then into thin slices. Mix with the remaining ingredients and set aside.
• Roll the dough balls into a stick around 20cm long. Then roll into a sheet of 40 x 25 cm. The dough should not be thicker than 1 mm.
• Brush the edges of the dough with the egg mixture and spread the filling evenly across the sheet. Make sure that a 2 cm strip remains around the edge.
• Fold in the sides and roll the strudel using the baking paper. Ensure that the dough does not stick to the baking paper.
• Place the strudel on a baking tray lined with baking paper and brush all over with the egg mixture.
• Bake in a heated oven for around 30 mins.
• After baking, sprinkle with icing sugar.

Tip:
The strudel dough is perfect for freezing. Halve the dough according to the planned size (2 large) or quarters (4 small) and wrap in cling film. Freeze and process within 3 to 4 weeks. After freezing, allow to thaw completely at room temperature.