Apple strudel

Ingredients for 1 servings:

• 1 kg apples (e.g. Boskoop)
• 1 lemon(s), juice
• 100 g sugar
• 2 tbsp sugar
• 2 tbsp Calvados (or add 2 small bottles of vanilla flavoring)
• 1 tbsp rum (can be omitted)
• 100 g breadcrumbs
• 4 tbsp breadcrumbs
• 60 g raisins
• 60 g almonds, sliced
• 250 g flour
• 1 pinch of salt
• 2 tbsp oil
• 70 g butter
• 2 tbsp butter
• 2 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Peel and core the apples, and cut them into 1-2 cm cubes. Mix them with lemon juice, 100 g sugar, Calvados (or vanilla flavoring), rum, 100 g breadcrumbs, raisins, and flaked almonds and let them sit for a while. Mix the flour with 125 ml lukewarm water, salt, and oil and knead into an elastic dough. If it sticks too much to your hands, just add a little more flour. Then form it into a ball, brush it with oil, wrap it in cling film, and let it rest for 1-2 hours at room temperature. Preheat the oven to 200°C. Dust a kitchen towel with flour. Place the dough on it and roll it out thinly with a rolling pin. Then stretch the dough out with floured hands, pulling it across the backs of your hands until it is wafer-thin. Heat 70 g butter in the microwave. Brush the stretched-out strudel dough liberally with this. Then sprinkle with 4 tablespoons of breadcrumbs and 2 tablespoons of sugar. Arrange the marinated apples in thick strips on one long side of the dough, leaving a 5 cm wide border. Fold this edge over and tightly roll the filling into the dough. Heat 2 tablespoons of butter in the microwave. Line a baking sheet with baking paper. Place the strudel on it and brush with butter. Bake in the oven on the middle rack for about 20 minutes. Let the strudel cool for a few minutes and then sprinkle with powdered sugar.