Viennese apple strudel

Ingredients for 1 servings:

• 100 g breadcrumbs
• 50 g butter
• 140 g sugar
• 10 g cinnamon
• 170 g raisins
• 10 g lemon juice
• 500 g apples
• 5 ml rum
• 1 package of puff pastry

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

Quick version with puff pastry

Peel the apples, quarter them, and cut them into small cubes. Heat the butter in a pan, add the breadcrumbs, and toast until golden brown. Combine the cinnamon and sugar in a bowl. Mix the breadcrumbs, cinnamon sugar, raisins, lemon juice, and apples with a dash of rum. Spread the puff pastry on baking paper. Sprinkle the filling over the dough and carefully roll it up. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and bake the strudel until golden brown. After baking, immediately brush the dough with hot butter. Let the finished strudel rest for 30 minutes before cutting it, and dust with powdered sugar. TIP: Make sure the apples are dry, not too watery, so the strudel stays nice and crispy. In Austria, apple strudel is enjoyed on its own, with a dollop of whipped cream on the side if at all.