Apple Strudel

(Recipe courtesy of Hofbackstube Schönbrunn)

2 cups flour Type 700
½ teaspoon salt
1 egg (medium)
2/5 cup lukewarm water
1½ tablespoons oil

Mix all ingredients to a soft dough until the dough loses from hands and table. Form the dough to a ball, and spread the pastry with oil and let it rest for 20-30 minutes. Put the dough on a flour-covered cloth and roll it in a rectangular shape. Extend it on back of your hands to a waferthin layer.

Extend the dough on back of your hands Put the filling on the extended layer of dough Roll the dough with a flour-covered cloth

2/5 cup breadcrumbs
3½ tablespoons butter

Heat the butter in the pan, add the breadcrumbs and roast them until they take on a gold-brown shine.

Cinnamon Sugar
2/3 cup sugar
2½ teaspoons cinnamon

Mix the ingredients.

butter-breadcrumbs & cinnamon sugar from above
¾ cup raisins
2½ teaspoons lemon juice
4¾ cups peeled sour apples (cored & sliced)
1 shot of rum

Mix all ingredients well.

Put the filling to the extended layer of dough, cut off the thick ends and roll it carefully with the cloth.
Put the Strudel onto a buttered baking tray and bake it in the oven at 375 degrees (F) until it takes on a gold-brown shine.

TIP: Put butter on the Strudel as soon as you take it out of the oven.