Our Apple Strudel filling at the Bakery is made up of a few simple ingredients: local apples from Bashista Orchards in Southampton, sugar (not too much), ground hazelnuts, raisins and cinnamon. The dough is stretched thin on a canvas cloth. It is brushed with butter and sprinkled with dried cake crumbs (to help absorb some of the excess moisture from the apples.) We prefer to use Cortland apples when available because they release less liquid when baked, but Granny Smith or Macoans work just as well. The apple filling is then carefully spread over the dough so as not to tear through it.
The finished log is then transferred to a baking sheet using the canvas cloth and brushed with milk before it is put in the oven for baking
The finished log is cooled down and cut into sixteen servings.