Apple strudel

Ingredients for 1 servings:

• 450 g flour, smooth
• 2 tbsp oil
• 200 ml water, lukewarm, nB also less
• n. B. Flour and oil for processing
• 2 ½ kg apples
• lemon juice
• 150 g sugar, fine
• Cinnamon
• 210 g butter
• 210 g breadcrumbs

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Sift flour onto a work surface, gradually add oil and water, and knead into a smooth, silky, and rather soft dough. Shape into patties and flatten (knead with one hand). Brush with oil and let rest in a warm place for 30 minutes. Filling: Combine lemon juice and water in a bowl. Peel, quarter, and core the apples, then slice them into thin slices. Melt the butter and lightly toast the crumbs. Discard the apple juice. Dust a strudel cloth with flour. Roll out the dough to the size of a pizza, place it on the cloth, and brush with oil. Brush the backs of your hands with oil and reach under the dough. Roll out into a thin, translucent rectangle from the center to the edges. You should be able to read a newspaper through the dough. Spread the buttered crumbs over the strudel dough, then scatter the thinly sliced ​​apples over 2/3 of the dough and sprinkle with cinnamon and sugar. Fold in the edges and use the cloth to roll up the strudel towards the empty third. Roll onto a baking sheet lined with baking paper, brush with oil, and bake for 30 minutes at 200°C (top and bottom heat). If necessary, slightly longer at a lower temperature.