John Myers
Ingredients for 12 servings:
- 1 point strudel leaves, ready
- 1,500 g apples, sour
- 40 g butter
- 80 g breadcrumbs
- 100 g sugar
- 20 g cinnamon
- 60 g raisins, soaked in rum
- 250 ml sour cream
- 80 g walnuts, coarsely chopped
- 50 g icing sugar for sprinkling
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Roll out the strudel dough into a rectangle on a floured cloth (or just place it on the cloth) and stretch it out paper-thin, or as thin as possible. Sprinkle two-thirds of the dough with the breadcrumbs toasted in butter until light brown, the peeled, thinly sliced apples, cinnamon, sugar, and raisins. Brush the last third of the dough with melted butter. Trim any thick edges (roll it out into strips and place over the strudel). Before rolling it up, spread the sour cream and nuts over the apples. Cut the strudel into long pieces (I always place it around the corner like a giant croissant) on a lightly greased baking sheet and brush with melted butter. Brush with butter again during the baking time of about 25 minutes at 190°C, let it rest, sprinkle with sugar, and serve warm.
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