Apple strudel

Name: Apple strudel
Cook time: 45 min
Total time: 190 min
Yield: 8
Ingredients: 200 g wheat flour; 100 g unsalted butter; 120 ml tap water; 1 mespoint salt; 4 jonagold apples other mildly sweet apples also possible; 100 g granulated sugar; 50 g raisins; 1 el ground cinnamon; 8 g vanilla sugar bag; 1 tl ground cloves; 3 el lemon juice; 55 g almond shavings tray; 4 rusk

Traditional Austrian pastry with apple, raisins, cinnamon and almonds in a crusty dough crust.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Bring a pot of water to the boil.
Mix the flour, butter, lukewarm water and salt.
Add the rest of the flour and knead by hand smoothly.
Pour the cooking water out of the pan. Put the baking paper in the pan and put the dough on it. Cover and rest for 1½ hours.
Preheat the oven to 190 ºC.
Halve the apples and cut into quarters. Remove the cores and cut the parts into cubes of 0.5 x 0.5 cm (brunoise).
Mix the apple pieces with the sugar, raisins, cinnamon, vanilla sugar, clove, lemon juice and almond shavings.
Use a rolling pin to roll out the dough on a floured sheet to a piece of 20 x 30 cm.
Place on a suitable piece of baking paper and stretch it further by hand to 50 x 70 cm, until the dough is almost transparent.
Brush generously with the butter. Crumble the biscuit over the dough. Spread the apple mixture in half and leave 4 cm at the edges.
Fold the sides inwards. Roll up the strudel with the help of the baking paper. Brush with the rest of the butter.
Place the strudel on a baking sheet covered with parchment paper. Bake for about 55 minutes in the oven. Allow to cool slightly.