Apple sunflower strudel
with vanilla ice cream
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon vinegar
2 tablespoons sunflower oil
1 egg, slightly beaten
1/4 cup warm water
1/4 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
5 1/2 cups tart apples, chopped
1 1/2 tablespoons lemon juice
1/2 cup, plus 2 tablespoons raw sunflower kernels (divided)
2 tablespoons, plus 1 teaspoon butter (divided)
2 teaspoons honey
vanilla ice cream (optional)
In medium bowl, mix flour, salt, vinegar, oil and egg. Add water; mix. Knead until dough is smooth. Place in a bowl. Cover and set aside one hour.
Mix sugars, cornstarch, and cinnamon. On a floured pastry cloth, roll dough to a 12x8-inch rectangle. Spread apples over dough; sprinkle lemon juice, sugar mixture and 1/2 cup sunflower kernels over apples. Dot with 2 tablespoons butter.
Using pastry cloth to lift pastry, roll dough jell roll fashion. Seal edges. Place on greased cookie sheet. Bake at 400°F 35 minutes. Mix honey and 1 teaspoon butter, spread on crust. Sprinkle 2 tablespoons sunflower kernels over top. Bake 10 minutes longer. Serve with vanilla ice cream, if desired.
Makes about 8 servings.
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