Apple and cinnamon strudel

Is there a more traditional pairing than apples and cinnamon? That unmistakable sweet, spiced aroma that brings back the feeling of home and the flavours of childhood.

Make this tried-and-tested classic with us, enriched with our almond cream and made softer with ghee butter. We have put the recipe for this yeasted apple strudel together without white sugar and without white flour.

Enjoy it with us, following the recipe:

Method:

• First prepare the starter: mix the lukewarm milk, yeast, sugar and flour.
• Stir and leave to rest under a tea towel for about 15 minutes, so that the starter grows in volume.
• In a second bowl mix the dough ingredients, add the starter and work into a smooth dough.
• Leave it to rise in a warm, dark place for 1 hour.
• While the dough rises, prepare the filling.
• Coarsely grate the apples, add the honey, cinnamon, our almond cream and pine nuts, and mix thoroughly so the flavours combine.
• Roll the risen dough out into a rectangle about 0.5 cm thick.
• Spread the apple filling evenly, but leave the edges free.
• Then roll it up tightly.
• Preheat the oven to 200 degrees and line a baking tray with baking paper.
• Meanwhile, let the strudel prove a little more on the tray.
• Brush with the vinegar mixed with water and bake for 15 minutes.
• Then lower the temperature to 170 degrees and bake for another 10 minutes.
• Let the strudel cool, then serve and enjoy.