Recipe. Apple strudel

This dessert, which is very popular in Austria, has its roots in Turkish baklava. Due to the long Turkish occupation of Hungary, the Hungarians adopted this strudel and it later came to Vienna. From there it conquered the whole world.

The strudel dough comes in many forms. If the dough is stretched out by hand to form a sheet, it is known as "pulled-out apple strudel". In Austria and other areas of the former imperial and royal Danube Monarchy, this variant is a traditional flour dish. Danube Monarchy, this variant is a traditional pastry and a national dish.

You need the following ingredients for approx. 6 people:

For the apple strudel dough
- 250g flour
- 1/8 l lukewarm water
- 1/2 egg
- 25g oil
- a little salt

For the apple strudel crumbs
- 50g margarine
- 50g breadcrumbs
- a little powdered sugar

For the apple strudel filling
- 1kg apples (approx. 12 pieces)
- 1 tsp cinnamon
- 2 tbsp rum
- vanilla sugar

This is how to prepare the cheese spaetzle:

For the apple strudel, mix all the ingredients together and knead well. Then leave to rest for about half an hour. Then spread out a cloth, dust with flour and stretch the dough evenly.
To make the breadcrumbs, fry the breadcrumbs in a pan until golden brown, mix with a little sieved powdered sugar and leave to cool.
For the filling, peel, core and slice the apples, mix in with about 100 g sugar (more or less as required) and lemon juice and leave to infuse. Then pour the breadcrumbs onto the dough, spread the apples on top, fold in the strudel and bake in the oven at 160° for approx. 45 minutes.