STRUDEL (RECIPE COURTESY OF HOFBACKSTUBE SCHÖNBRUNN)

By Grandmax4

Ingredients

• Dough
• 250 Grams Flour Type 700 (bread Flour)
• 2 Grams Salt
• 1 Egg
• 100 Grams lukewarm water
• 20 Grams Oil
• Butter-Breadcrumbs
• 100 Grams breadcrumbs
• 50 Grams Butter -- Heat the butter in the pan. Add the breadcrumbs and roast them until they take on a gold-brown shine.
• Cinnamon Sugar
• 140 Grams sugar
• 10 Grams Cinnamon -- Mix the Ingredients.
• Filling
• Butter-breadcrumbs & Cinnamon Sugar From Above
• 170 Grams Raisins
• 1 shot rum -- Soak raisins in rum 24 hours
• 10 Grams Lemon Juice
• 1100 Grams Peeled Sour Apples (8) -- cored & Sliced
• Mix All Ingredients Well.

Details

Servings 8

Preparation

Step 1

Dough

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 in vegetable oil 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. Cut off the thick ends and roll it carefully with the cloth.

Put the filling on the extended layer of dough.

Roll the dough with a flour-covered cloth. Twist the ends and break off any excess dough. Brush melted butter on strudel.

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.