Apple Strudel

Ingredients

Flour 250 g

Water 125 ml

Egg 1

Vegetable oil 2 tbsp

Apples 5

Raisins 100 g

Rum

Cream 20 g

Lemon juice

Mix the flour, water, one egg, and vegetable oil in a food processor or by hand. Knead the dough thoroughly (the dough should be elastic and non-stick). Don't add too much flour. Knead for about 10 minutes. Brush the dough with vegetable oil and place it in a warm bowl, covering it with another warm bowl.

Peel five apples. Pour rum over a handful of raisins. Cut the apples into small slices. Drizzle with lemon juice. Once the dough has rested for half an hour, it's ready to begin.

 Dust a regular towel with flour and run your hand over it several times to distribute the flour evenly. Place the dough on it and roll it out as thinly as possible. Lift the dough with your hands and stretch it.

It's usually recommended to do this with the back of your hands to avoid tearing the dough with your fingernails. The key is to stretch it as much as you can. The pattern on the towel should be clearly visible through the stretched dough. Trim the dough to the size of the towel with scissors, trimming off the thick edges.

Sprinkle the dough with a couple of tablespoons of breadcrumbs or ground almonds, add apples and squeezed raisins, and sprinkle with a tablespoon of sugar. The filling should not extend to the edges by 1-1.5 cm, and leave a small amount of dough free for the last turn.

Lifting the narrow edge of the towel, roll it into a strudel. Transfer it to a greased pan, bending it into a horseshoe shape, and tucking the edges under. Bake for 25 minutes at 190°C. Remove, pour 100 ml of cream over the top, sprinkle with sugar, and bake for another 15 minutes. Let rest for 15-20 minutes.

Enjoy!