Apple and Rhubarb Strudel
50G unsalted butter plus extra for brushing
100g fresh breadcrumbs
800g apples peeled, cored and thinly sliced
350g rhubarb thinly sliced
½ teaspoon ground cinnamon
Icing sugar for dusting
For pastry combine flour, egg and oil with 60ml lukewarm water and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Knead on low speed until dough comes together, then remove and place in a clean, lightly oiled bowl, cover and rest for 1-2hours in a warm spot.
Heat butter in a large frying pan over medium heat until foaming, then add breadcrumbs and stir until golden. Tip toasted breadcrumbs into a large bowl and add apples, rhubarb, sugar and cinnamon and mix well.
Preheat oven to 190deg C and line a large baking tray with baking paper. Lightly dust bench with flour and roll out dough until it is as thin as possible and measures approx 60cm x 40cm. Gently slide pastry onto a clean lightly floured tea towel. Spoon apple and rhubarb filling in a strip along the centre of the pastry, leaving about 5cm space at each end. Fold ends over and then, using the tea towel to help, roll pastry tightly to enclose filling