Apple strudel

Ingredients for 12 servings:

• 200 g flour
• 50 g semolina
• 1 pinch of salt
• 1 egg yolk
• 50 g margarine
• 6 tbsp sour cream
• 4 tbsp water, lukewarm
• 65 g butter
• 75 g breadcrumbs
• 750 g apples (can be a slightly sour apple)
• 100 g sugar
• 30 g almond(s), chopped
• 50 g sultanas
• 1 tbsp cinnamon
• 50 ml brandy or rum
• 100 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Sift the flour, semolina, a pinch of salt, egg yolk, margarine, sour cream, and water into a dough. The dough should no longer be sticky; if it is, add a little more flour! Then let the dough rest for about half an hour. In the meantime, peel and core the apples (they should make 750g), and grate them. Mix the sugar and chopped almonds into the grated apples. Soak the sultanas and cinnamon in the rum or brandy. After the dough has rested, roll it out thinly on a floured tea towel and sprinkle with breadcrumbs. Add the soaked sultanas to the apple mixture and spread the mixture over the dough. Now, using the tea towel, try to roll the dough and its contents into a log by pulling up one side of the tea towel and letting the dough curl up. Because the tea towel was floured, this works quite well! Using the cloth, place the roll on a greased baking sheet, making sure the end of the dough is underneath, so the roll is nicely sealed at the top. Push the ends of the roll under the roll to ensure the ends are also nicely sealed! Brush the roll with a little butter and bake for about 1 hour at 160°C on the middle rack of the oven! Once baked, spread the remaining butter on top and dust generously with powdered sugar.