As I am being offered apples from several gardens, I am never short of a basketful or two. The current crop is 'Discovery', in essence a dessert apple but never mind that.
Helped by the handsome devil and the little gardener we soon made great inroads into a huge bowl of apples. A year or two ago we invested in a Kenwood Chef and this is a huge help with pastry making. The handsome devil of course insisted that we use the Chef as well to slice the apples...
There was enough pastry to make two strudels, so I included raisins in the filling for one of them.
For best results, the pastry has to be prepared with butter (only a little is required). The pastry has to rest for about half an hour and is then rolled out as thinly as you can. Tradition in my home country has it that you should be able to read a newspaper if it was placed under the pastry.
The rolled out pastry is brushed with melted butter, covered with sliced apples, sprinkled with raisins (possibly soaked in calvados/rum/brandy), sprinkled with a sugar & cinnamon,rolled up and brushed again with butter.
Dusted with icing sugar just before serving.
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