This recipe brings you an easy way to make the Traditional Viennese apple strudel at home. Makes an ideal afternoon tea time treat, or served with a scoop or two of vanilla ice cream for that special dessert.

Makes 2 serves 10  
Preparation and Cooking time: Approx 50 minutes

For the Pastry:

Lamb Brand Plain Flour 310g

Lamb Brand Self-Raising Flour 40g

Lamb Brand Castor Sugar 3 ½ tbsp

Unsalted Butter 185g, cubed

Iced Water 100ml

For the Filling:

Lamb Brand Black Raisins 100g

Lamb Brand Castor Sugar 4 tbsp

Lamb Brand Pure Ground Almonds 2 tbsp

Lamb Brand Soft Brown Sugar 2 tbsp

Lamb Brand Ground Cinnamon 1 tsp

Hello Orange Juice 30ml

Green Apples 4

Unsalted Butter 30g

Honey 1 tbsp

Egg 1, lightly beaten

For the Pastry: Sift the flour in a bowl. Rub the butter into the flour with your finger tips until mixture resembles fine breadcrumbs. Add the sugar and mix well and make a well in the centre. Add most of the water and mix until mixture blends together, adding water if necessary. Gather pastry together on a floured surface and work. Divide into 2 and wrap in a plastic cling film and refrigerate for 20 minutes.

For the Strudel: Peel, core and thinly slice the apples. Heat the butter in a pan and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar and raisins and stir until the sugar dissolves and the apples are just tender. Roll out the pastry balls into 2 rectangular shapes and place in 2 separate greased baking sheets. Sprinkle the ground almonds and the cooked apple mixture along the centre. Brush the edges with beaten egg and fold together, pressing firmly to form a strudel. Turn the strudel seam side down and brush with beaten egg and sprinkle with combined sugar and cinnamon. Cut slits to allow steam to escape. Bake for about 25-30 minutes in a preheated oven at 220°C or until pastry is golden crispy.