Apple Strudel

For the apple strudel, first prepare the strudel dough: Knead the flour, oil, water, salt and vinegar into a smooth dough. Toss the dough occasionally on the work surface while kneading. Wrap the dough ball in plastic wrap and let it rest for at least 30 minutes.

Squeeze the lemon and soak the raisins in the lemon juice.

Peel the apples (you can leave the skin on if you have good organic apples), cut them in half, pit them and cut them into wedges. Slice the apple wedges or cut them into thin slices.

Dust the strudel dough with a little flour and knead again with floured hands. Roll out the dough with a rolling pin on a dish rack, then carefully roll out the dough thinly with your hands. To do this, reach under the dough with the backs of floured hands and pull very thinly from the center outward until the dough is almost translucent. Mend any cracks or holes. Trim away thick edges of dough. Brush the pulled dough with melted butter.

Sprinkle bread crumbs on top of dough. Mix almonds with apple slices, marinated raisins, granulated sugar and cinnamon and spread on the strudel dough, leaving an edge. Roll up the strudel, place on a baking sheet lined with baking paper and brush with melted butter. Bake the strudel in the preheated oven at 180 °C for 30-40 minutes until golden brown.

Allow the apple strudel to rest briefly before cutting.

Preparation Tip:

Serve a vanilla sauce with the apple strudel.

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