Tschebulls Apple Strudel

Knead a semi-soft dough from flour, salt, oil and water as needed. Beat the dough fairly well in the process so that it does not crack later.

Grind the dough into a ball (knead with the ball of your hand), brush with oil and let rest in an oiled dish for about 20 minutes.

Then roll out the dough a little, place it on a floured cloth and with the backs of your hands now stretch it out as thinly as possible to a size of about 65 x 65 cm.

Cut off the thick edges of the dough. Toast the crumbs in hot butter until brown and add sugar. Brush the stretched out dough with butter and sprinkle with crumbs 20 cm wide.

Loosely mix apples with sugar, cinnamon, raisins and nuts and spread over crumbs. If the apples are not acid enough, sprinkle with a little more lemon juice.

Lift up the cloth to roll up the strudel and place on a greased baking sheet.

Bake in a preheated oven at 200 °C for about 40 minutes, brushing several times with melted butter.

Allow to cool, portion and sprinkle with sugar.

Preparation Tip:

Strudel dough must always be well beaten off, so that the glue in the flour (the proteins), which is responsible for binding the dough, is released and the dough does not tear. Therefore, adding egg is not necessary. Whipped cream is very suitable as a garnish.

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