- 1 glass and 1/2 flour
- 2-3 tablespoons sunflower oil (or olive soft)
- 1/2 glass of water
- 1 teaspoon salt
- 1 tablespoon of vegetable margarine
- 1 kg. of apples (golden type)
- 3/4 cup of sugar
- 100 g. of raisins
- 100 g. of rolled almonds (or walnuts or pistachios)
- 50 ml rum
- 3 tablespoons breadcrumbs
- 1/2 tablespoon cinnamon
In a bowl, mix flour, warm water, oil and salt. Knead everything well and leave the dough for our “apfelstrudel” at rest for 30 minutes, covered with a cloth.
Meanwhile, prepare the filling. Peel the apples and cut them into slices of about 23 mm. Let the raisins soak with the rum and on the other hand mix the sugar with the cinnamon.
Now we can preheat the oven to about 190-200 degrees.
After letting the We spread the dough with a rolling pin on a clean floured kitchen towel (which will help us to roll the strudel). The dough should be very thin and 25×30 cm in size. approx. Once the dough is stretched, put a thin layer of margarine on it and sprinkle with breadcrumbs.
For the filling, mix the apples, almonds and raisins (previously removing the rum) together with the sugar and cinnamon.
Spread the filling of our apple strudel over the dough, leaving some free edge, which will help us to close it later.
Carefully roll the dough with the help of the kitchen cloth. We close the edges well and spread with vegetable margarine. If we don’t have the oven ready, we can wrap the strudel in transparent film and reserve until it can be put in the oven.
Bake for 30 to 40 minutes (until we see that the dough is done).