Apple Strudel

For the apple strudel, first prepare the strudel dough. Knead all the ingredients into a soft dough, preferably with your hands, until the dough separates from the edge of the bowl.

Shape the dough into a ball, brush with oil and let rest in the refrigerator for about 1/2 hour.

Then roll out the dough into a rectangle on a floured strudel cloth, flatten it paper-thin with the back of your hand, and brush it with melted butter.

For the filling, peel and core the apples and cut into slices or wedges (to taste). Heat the butter in a pan, add the breadcrumbs and toast until golden brown. Mix well the butter crumbs, nuts, cinnamon, granulated sugar, raisins, lemon juice and apples with a dash of rum.

Sprinkle the filling over the dough, fold the edges and carefully roll up the strudel tightly with the help of the cloth.

Roll the strudel onto a buttered baking tray and bake at 190°C for about 30-40 minutes until golden brown. Keep brushing with oil to make it shiny and tender.

Sprinkle the finished apple strudel with powdered sugar and serve.

Preparation Tip:

The strudel dough is then properly drawn out when you can read the newspaper through it.

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