Ingredients
- 1 package of strudel dough (4 sheets of dough, approx. 120 g)
- 50 ml STROH 80
- 150 g raisins
- 2 kg apples
- Juice of one lemon
- ½ tsp grated lemon zest, untreated
- 150 g breadcrumbs
- 120 g butter
- 80 g granulated sugar
- 1 tsp cinnamon
- Icing sugar for dusting
Preparation
- Soak the raisins in STROH and let them sit overnight or for at least 2–3 hours.
- For the filling, drain the raisins and, if necessary, squeeze them gently.
- Remove the cores from the apples and slice them (not too thin). In a bowl, mix the apple slices with the lemon juice and zest, 40 g of sugar (adjust depending on the sweetness of the apples), and the rum-soaked raisins.
- Melt 60 g of butter in a pan and toast the breadcrumbs in it, stirring until they are light brown. Mix in the cinnamon and the remaining 40 g of sugar.
- Preheat the oven to 180°C top and bottom heat.
- Evenly dust a large dish towel or tablecloth with flour. Place the strudel dough sheets on the towel, brushing each layer with butter. Slightly offset each sheet so that a larger surface area is covered.
- Now spread the breadcrumbs over the dough, leaving about a 5 cm border all around. Add the apple filling on top of the breadcrumbs. Fold the edges of the dough towards the center.
- Using the dish towel, gently roll the strudel from the short side, then transfer it seam-side down onto a baking sheet lined with parchment paper.
- Brush the strudel with the remaining melted butter and bake on the middle rack for 35–40 minutes until golden yellow.
- Before serving, dust with icing sugar.
Pro tip: To turn a classic apple strudel into a traditional Viennese apple strudel, add sour cream to the sliced apples. This makes the strudel more sumptuous.
