Austrian Apfelstrudel

Ingredients Pastry: 300 g bread flour Pinch of salt 30 ml vegetable oil 0,2 l water (lukewarm) Filling 2 kg apples (Golden Delicious) 150 g granulated sugar 30 ml dark rum 150 g raisins 1/8 tsp. ground cinnamon 2 lemons (juice and peel) Buttered breadcrumbs: 300 g butter (unsalted) 300 g bread crumbs

Cooking Instructions: Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour. Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon juice, rum, cinnamon. Roast butter and bread crumbs. Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400 degrees F to 425 degrees F (200 to 220 degrees Celsius) oven.

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