One of our guest editors, Gena Turgel, shares with Jewish News readers her family recipe for apple and cinnamon strudel.
Her mother made it when they lived in the Polish town of Krakow before the war.
“Practice makes perfect,” she says. “Friends have tried to copy it over the years, but they never get it as good as mine!”
3 to 4 large Bramley cooking apples
2 teaspoons cinnamon
250g mixed dried fruit
750g of flour
1/2 tub margarine
1/4 glass of water
1. Work the pastry mix into a dough. 2. Roll out the pastry mix into a thinnish layer. 3. Peel and grate the Bramley apples. 4. Layer the grated apples on top of the pastry. 5. Sprinkle on 200g of the sugar and the two teaspoons of cinnamon. 6. Sprinkle the mixed dried fruit on top. 7. Roll up the strudel. 8. Carefully place the strudel inside a tin greased with oil. 9. Sprinkle water over the strudel by hand or with a brush. 10. Sprinkle sugar on the top. 11. Oven bake at 150ºC until the strudel is golden brown.