Viennese Apple Strudel
|Flour||2 1⁄4 Cup (36 tbs)|
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Tart apples||3 1⁄2 Pound|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla sugar||1 Tablespoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted|
Put flour combined with salt onto a board.
Make a well in the center; add oil and just enough water to make a dough that can be kneaded until smooth and elastic.
Knead dough, using as little flour on board as possible.
Form into a ball and let rest 20 to 30 minutes.
Pare, core and thinly slice apples.
Combine apples, bread crumbs and a mixture of sugar, vanilla sugar and cinnamon.
Add raisins and almonds.
Toss to mix well.
Divide dough into 4 equal portions.
Roll each portion on the floured board and as dough becomes thinner transfer it to a lightly floured cloth.
Continue rolling and stretching until the dough is very thin.
Lightly brush surface of dough with melted butter; spoon a fourth of the filling on each portion.
Drizzle with melted butter.
Roll up the dough and place on a greased baking sheet.
Brush tops with some of the remaining melted butter so that the baked strudel will have a light golden crust.
Bake in a hot oven (400°F or200°C) 50 to 60 minutes.