Classic apple strudel

Step 1/9

• 1½ tbsp raisins
• 1 cl rum
• 90 g all-purpose flour
• 1½ tbsp vegetable oil
• 40 ml water
• salt

• small bowl

Soak the raisins in rum. Put the flour, along with a pinch of salt, on the work surface. Create a trough in the flour and pour in the oil and the water. Use your hands to knead into a pliable dough.

Step 2/9

• kitchen towel
• small bowl

Now, place the dough in a bowl, cover with a kitchen towel, and leave it to rest in a warm place for approx. 25 – 30 min.

Step 3/9

• 200 g apple

• oven
• cutting board
• knife

Preheat the oven to 180°C/ 350°F. Then, peel and core the apples, halve them lengthwise, and cut them into thin slices.

Step 4/9

• ½ tbsp almond slices
• ½ tsp vanilla sugar
• ⅛ tsp gingerbread spice

• large bowl
• cooking spoon

Mix apple slices, almond slices, vanilla sugar, soaked raisins, and gingerbread spice together in a bowl.

Step 5/9

• kitchen towel
• rolling pin

Place the dough on a kitchen towel dusted with flour and, using the rolling pin, roll it out as much as possible. Then, use your hands to carefully pull out the dough, until it is paper thin.

Step 6/9

• 1 tbsp almonds

Distribute the ground almonds evenly onto the strudel dough. Then, place the apple mixture onto the bottom part of the strudel.

Step 7/9

• kitchen towel

Using the kitchen towel, carefully fold the dough around the apple mixture.

Step 8/9

• 12½ g melted butter

• baking tin
• pastry brush
• parchment paper

After every fold, brush with melted butter. Repeat this process until the whole strudel is unrolled. Cut the excess dough away from the edges. Make sure the joint is facing down and then use the kitchen towel to place into a suitably sized baking tin .

Step 9/9

• 2½ g melted butter

• pastry brush

Baste the top with melted butter, place immediately into a preheated oven at 180°C/ 350°F, and bake for approx. 20 – 25 min. until golden. Dust with confectioner's sugar and serve with vanilla sauce.

Enjoy your meal!