Viennese apple strudel

Ingredients for 1 servings:

• 250 g flour (strudel flour)
• 1 tbsp oil, neutral
• 1 egg(s)
• ⅛ liter of water, lukewarm
• 1 tsp vinegar
• 1 pinch of salt
• 1,500 g apples, sliced ​​sour
• 40 g butter
• 80 g breadcrumbs, lightly toasted
• 100 g sugar
• 20 g cinnamon
• 1 lemon(s), untreated – zest
• 60 g raisins, soaked in rum or juice
• 80 g walnuts, coarsely chopped
• 50 g butter for spreading, maybe a little more
• Powdered sugar for sprinkling

Instructions

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

Strudel can be filled with nuts, curd cheese, cherries, rhubarb, cabbage, meat, basically anything: it is a delicacy!

Soak raisins in rum or juice. Mix together the strudel dough ingredients and knead until the dough is silky and smooth. Cover with a bowl and let rest in a warm place for at least 30 minutes. Dust a large kitchen towel with flour and roll out the dough with a rolling pin in all directions until as evenly thin as possible. Now, using the back of your floured hand(!), slowly, carefully, and evenly stretch the dough until it is thin, thinner at its thinnest. Use both hands if possible. (It works even better with two people). The pattern of the kitchen towel should be clearly visible under the dough. Trim off the thicker edges. Preheat oven. Grate lemon zest. Mix together the cinnamon, sugar, and grated lemon zest. Lightly toast the breadcrumbs in a dry pan. Melt the butter. Slice the apples for the filling using a cucumber slicer. Chop the nuts. Spread the strudel dough thinly with melted butter and sprinkle with breadcrumbs. Arrange the sliced ​​apples on top and sprinkle everything with the cinnamon-sugar-lemon zest mixture. Finally, sprinkle the raisins soaked in rum/juice and the chopped walnuts evenly over the top. Fold the ends slightly (so nothing spills out). Then roll the strudel up as tightly as possible, using the cloth it’s lying on, and carefully place it on the buttered baking sheet, taking care not to tear the thin dough. Brush it again with melted butter and bake it at medium heat (180-200 degrees Celsius, depending on the oven) for about 35-40 minutes. Brush it repeatedly with melted butter during the baking time. When it’s done, brush it again with butter, sprinkle with powdered sugar, cut into portions, and serve warm. Serve with vanilla ice cream, vanilla sauce, or simply whipped cream.