Gingerbread strudel

Ingredients for 6 servings:

• 1 pack of strudel sheets
• 400 g gingerbread, unglazed, without wafers
• 3 large apples, sour
• 200 ml sour cream or crème fraîche
• 75 ml milk
• 3 tbsp raisins
• 50 g almonds, chopped
• 2 packets of vanilla sugar
• 2 tbsp rum
• 50 g butter, melted
• some powdered sugar for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Cut the gingerbread into small cubes. Peel, core, and dice the apples. Blanch the raisins in hot water and let cool again. Mix the gingerbread and apples with sour cream or crème fraîche, vanilla sugar, rum, raisins, and almonds, cover, and let stand for about 15 minutes. Lay each strudel sheet on a cloth and immediately brush with melted butter. Place 1/3 of the filling in a thick strip along the long side of each strudel sheet, leaving a 5 cm border free. Roll up the strudel with the cloth, tucking in the edges, and place in a buttered, ovenproof dish. Brush with melted butter again. Bake at 180°C for about 30-35 minutes until golden brown. Sprinkle with powdered sugar while still hot and serve immediately. I like to serve this with vanilla or nut ice cream and/or rum-marinated orange segments.