Margrethe's apple strudel

Ingredients for 1 servings:

• 300 g flour
• 125 ml water, lukewarm
• 30 g butter
• 1 egg(s)
• 200 g butter, liquid
• 50 g hazelnuts, ground
• 50 g breadcrumbs
• 2 ½ kg apples, e.g. Boskoop or similar sour apples
• 100 g sugar
• 10 g cinnamon powder
• 125 ml cream

Instructions

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

for a baking tray

Knead the dough ingredients together and let rest for 15 minutes. Spread out a linen cloth, dust it with flour, and roll out the dough. Stretch it out very thinly with the back of your hand. You should be able to read a newspaper underneath the dough. Heat the butter until it is melted and brush about three-quarters of it onto the dough. Sprinkle with cinnamon and sugar to taste. Toast the breadcrumbs and ground hazelnuts in a pan and spread them over the dough. Peel and core the apples, thinly slice them, and arrange them on top. Roll out the dough, brushing away the flour. Use the rest of the butter to butter the inside. Line a baking tray with baking paper and place the strudel on it. Don’t butter the top, but spread it with cream; this makes the dough crispy. Preheat the oven to 250°C fan-assisted for about 5 minutes, then reduce the oven temperature to 180°C conventional and bake the strudel on the middle rack for about 25 minutes. Let cool and sprinkle with powdered sugar.