apple strudel

Ingredients

Dough:
250g flour
1 egg
100ml water
20ml oil
Filling:
100g breadcrumbs
50g butter
140g sugar
10g cinnamon
10g lemon juice
1kg apples (e.g. Boskoop)
On Top:
200ml milk

Instructions

Dough:
Knead all the ingredients into a soft dough until it comes away easily from your hands and the work surface. Form the dough into a ball and brush it with oil. Alternatively, the dough can rest in sunflower oil in a small bowl for about 30 minutes. After the oil bath, the dough is nice and elastic. Then dust the dough lightly with flour, roll it out into a rectangle on a floured cloth and stretch it out very thinly with the back of your hand. Then brush the rolled out dough with melted butter.

Filling:
Melt the butter in a pan, then add the breadcrumbs and toast until golden brown. Mix the cinnamon and sugar. Now mix the toasted breadcrumbs, cinnamon sugar, lemon juice and apples well.

Sprinkle the stretched out dough evenly with the filling, cut off thick edges and carefully roll it up using the cloth. Place the strudel on a baking tray greased with butter and bake in a preheated oven at 190 °C (top/bottom heat) for about 30-40 minutes until golden brown. Halfway through and after baking, keep pouring milk over it until it is absorbed. After baking, immediately brush with hot butter.

Let the strudel rest for about 30 minutes before cutting.