Apple Strudel with Vanilla Sauce

Sift the flour on a board and make a pit. Pour in eggs, oil and lukewarm water. Mix everything with the flour from the middle, then knead firmly until the dough is smooth and silky. Add a little water or flour, depending on the type of flour. Separate the dough, form 2 balls out of it, brush with oil and leave to rest under a warm bowl for 1/2 hour. Roll out on a floured cloth to the size of a plate and then "pull out" with the back of your hand until the strudel dough is very thin.

For the filling, peel and quarter the apples, remove the core, stem and blossom and cut into small slices that are not too thin. Drizzle them with lemon juice so they don't discolour. Drizzle the raisins with rum and let them steep. Brush the drawn strudel dough with melted, warm butter. Spread the sour cream very thinly. Spread the apples on the dough up to 2 cm towards the edge. Sprinkle the raisins, sugar and cinnamon on top. Fold in the edges of the dough and roll up the strudel loosely with the help of the cloth and slide it into the well-buttered puree. Preheat the oven to 250 ° C. When the second strudel is ready, bring the milk and cream to the boil in a saucepan, pour over the strudel and slide the puree into the oven (middle rail). Brush diligently with butter. Bake for 45-60 minutes at 200-220 ° C. Sprinkle with powdered sugar before serving.

For the vanilla sauce, stir the egg yolks, sugar, vanilla sugar and cornstarch until smooth. Beat the milk with a whisk. Scrape out the vanilla stick and add the seeds to the egg milk. Beat over low heat until the sauce thickens without boiling.