Viennese Apfelstrudel

Fall is coming, apples are ripe and there are more of them in our gardens than our families can eat.
Luckily we have just the right recipe for you: Traditional Austrian Apfelstrudel!

Ingredients for the dough:

250g wheat flour
2g salt
1 egg
100ml water
20ml oil
more flour to roll out the dough

Ingredients for the filling:

100g breadcrumbs
50g butter
140g sugar
10g cinnamon
170g raisins
10g lemon juice
1.1kg apples (sour, pitted and sliced)
more butter (melted) to butter the strudel at the end
powdered sugar to powder the strudel at the end

Preparation:

Dough

Work all ingredients until they become a soft dough. Form a ball out of the dough and bath it in oil for 30 minutes. Turn the dough in the extra flour and roll it out until it's almost see-through.

Filling

Heat the butter in a frying-pan and add the breadcrumbs. Roast them until they're golden-brown. Then mix them with the other ingredients. Spread the filling on the dough and roll it in. Put the dough onto a buttered baking tray and put it into the oven at 190°C for about 30 - 40 minutes. Butter the strudel, leave it for 30 minutes and finally put powdered sugar on top as icing.
Enjoy!

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