Apfelstrudel

For two apple strudels (are then baked at the same time).

Preparation time: approx. 3 to 3 1/2 hours in total:
First you need to make the dough, which then needs to rest in the fridge for 2 hours! During this time, you can prepare the filling.

Ingredients for the dough 200 g flour - Double-handled is best here. If you can't get this, you can also use standard wheat flour (405 in Germany). You may need to use 1-2 tsp more flour if you are using double-handled flour. 2 El sunflower oil 1-2 pinches of salt Ingredients for stuffing 600 to 700 g tart apples (e.g. Boskop, about 4 pieces) some lemon juice (1/2 lemon) 30 g butter 40 g bread crumbs 40 g almond sticks 60 g brown cane sugar 1 TL cinnamon powder 30 g liquid butter to spread Icing sugar for dusting
The dough Put 200 g flour, 2 Tbsp sunflower oil, 120 ml water and 1 pinch of salt in the mixing bowl. Let the machine knead for around 10 minutes. Then brush with a little oil, place in a bowl and cover with cling film. Place in the fridge for approx. 2 hours.
The stuffing Wash and peel 4 apples. Cut out the core. Then cut the apples into eighths and cut these pieces into thin slices. Sprinkle the slices with the juice of about half a lemon and leave to marinate. Lightly fry 40 g almond slivers in a clean pan until lightly browned, then melt 30 g butter in the pan and add 40 g breadcrumbs. Fry the mixture, stirring frequently, until golden brown. Add 60 g brown cane sugar and allow to soften slightly (I always do this until I notice that the sugar starts to stick to the pan when stirring). Attention: The sugar must not liquefy, otherwise you will end up with a big hard lump of the whole mixture :-). Add 1 tsp cinnamon. Stir well and leave to cool.
The Strudel After 2 hours, take the dough out of the fridge and divide it in half (we want to make 2 strudels). Now roll out the first part thinly on a floured surface, sprinkling a little flour over the dough as you do so. Now comes the exciting part: Pull out the dough over the back of your floured hand. To do this, have a clean kitchen towel on the work surface and lightly flour it. The dough should be so thin that you can see the pattern of the kitchen towel shining through. See my photos of course, but I have watched these videos and find them very helpful: essen & trinken Backschule Der Strudel - Ein Hauch von Teig (2020) by Anita Lackenberger: (in German) Pulling out the dough over the back of the hand (at 4:00) and here the dough is pulled with the hands (at 5:52) - for me, the important message here was: If there is a small hole, never mind, just close it. Soothing! Spread a thin layer of melted butter on the dough. Cover the dough lengthwise with half of the bread/almond mixture. Spread half of the apple pieces on top. Fold in the side edges about 2-3 cm. Lift the cloth slightly at the front edge and carefully roll up the strudel. While doing this, keep gathering up the cloth, i.e. stay close to the strudel, and also press the strudel down a little from above. Place the baking paper on a baking tray and carefully place the strudel on top. Brush with melted butter and sprinkle with almond slivers if you like (you can of course leave them out if you don't like them, it's not the tradition, but it tastes good! We sometimes do it with, sometimes without). Now, in exactly the same fashion, make the second strudel. Bake the strudels in the preheated oven (middle shelf) at 200℃ (fan oven) for approx. 15 minutes until lightly browned. Dust heavily with icing sugar immediately after removing from the oven and serve. They go well with fresh whipped cream, vanilla sauce and a scoop of vanilla ice cream ;-)