BLACKBERRY AND APPLE STRUDEL
Steps:
- Put the flour into a large bowl. Make a well in the centre and add the sugar, one teaspoon of melted butter and the egg. Add enough water to make a sticky dough and knead for about 10 minutes, until the dough is no longer sticky but has a silky sheen. Brush lightly with the two tablespoons of melted butter and leave to rest for half an hour. Put the apples into a bowl and toss with the sugar and half the breadcrumbs. Add the blackberries and toss. Preheat the oven to 200C/400F/gas mark 6. An easy way to roll out the strudel dough is to do so on a floured cloth or large tea towel, otherwise just generously flour your worktop or table. Roll out the dough from the centre until it is thin. Place the backs of your hands under the dough and carefully lift and stretch and pull it from all sides until it is as thin as tissue paper and almost transparent. You should have a sheet of dough measuring approximately 50 x 80cm. Trim off the edges. Brush the sheet of dough with some of the melted butter, and sprinkle with the remaining breadcrumbs, leaving a couple of centimetres uncovered round the edge. Lay the apples and blackberries on top. Roll up and crimp the edges together. Brush with more melted butter. Transfer to a baking tray and cook in the oven for about 45 minutes, brushing occasionally with melted butter. Serve warm, with icing sugar and creme fraiche.
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