Summary

Ingredients

For the dough:

• 300 g wheat flour, type 405
• 1 pinch (s) salt
• 5 tablespoons oil, could be more
• 8 tablespoon water, lukewarm, can also be a little more
• Oil, for brushing
• Flour for rolling

For the filling:

• g 1,500 apples, tart ones
• 2 tablespoon lemon juice
• 80 g suar
• 2 teaspoons cinnamon
• 1 cl rum
• 100 g raisins
• 100 g walnuts, round, or optionally hazelnuts
• 200 g sour cream
• some breadcrumbs
• 1 cup boiling milk to baste
• Butter, melted, for the dough and the sheet

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Instructions

1. For the strudel dough, sieve the flour mountain-like on a pastry board, form a large pit, sprinkle with salt, pour oil and the lukewarm water into the flour pit. Carefully mix all the ingredients together from the middle (spoon, dough scraper), only when all of the flour has been processed, work off the dough with your hands. The dough may initially still stick, but if you knock it against the pastry board, it becomes supple and smooth. If the dough is too dry, add a little more oil or water (the figures are approximate values that vary depending on the grip of the flour) and work off until it is smooth. Shape the dough into a ball, brush it lightly with oil and cover with a steamed bowl so that the dough does not dry out and leave to rest for at least 30 minutes.
2. Important: if the dough is too dry, it cracks when it is pulled out and if the dough is not worked through enough, it cannot be pulled. The dough can of course also be processed in a food processor (e.g. Kenwood).
3. For the filling, wash, peel and quarter the apples, remove the core and grate with a slicer or the schnitzel of a food processor and drizzle with the lemon juice. Now add the sugar, cinnamon, the raisins previously marinated in rum and the ground nuts and finally fold in the sour cream with a spoon.
4. Roll out the dough a little on a floured baking mat with a rolling pin and place it over the back of your hand with floured hands and stretch the dough from the center with your free hand, always moving your hand slightly outwards. Spread the already extremely thin dough stain on a large kitchen towel and pull it out with your fingertips, the edges must also be pulled out very thinly. Dab the dough stain with melted butter and sprinkle lightly with breadcrumbs and distribute the apple filling evenly on top. Fold in protruding edges with the help of the cloth, dab the edges with melted butter and, by lifting the cloth, roll up the dough stain into a strudel.
5. Attention! Wrap loosely and place in a horseshoe shape in the previously greased baking pan or a deep baking sheet. Brush with liquid butter and bake for approx. 45 minutes in an oven preheated to 200-220 ° with top and bottom heat until golden brown.
6. Brush with melted butter more often during baking, or with boiling milk after baking
7. Pour over and bake until the milk is completely absorbed.
8. After baking, let the strudel soak in at the edge of the stove and only then cut it. Serve dusted with powdered sugar.
9. Vanilla sauce goes well with it.