Apple Strudel

Place the flour on a clean work surface and make a well in the center. Pour in the oil, add the salt and enough lukewarm water to form a smooth, elastic dough. Shape it into a ball, brush it with oil, cover with a warmed bowl and leave to rest for 20 minutes.

Wash the raisins thoroughly. Wash and peel the apples, remove the cores, then cut them into thin slices or grate them coarsely. Mix the apples with the breadcrumbs, sugar, raisins, chopped almonds, vanilla sugar and cinnamon. Preheat the oven to 210 °C.

Divide the rested dough into four portions. Roll each portion out on a floured board, transfer it to a floured tea towel and carefully stretch it very thin on all sides. Trim away any thick edges with a knife.

Brush the stretched dough with the sweet cream, distribute the apple filling evenly over it and roll it up. Transfer the strudels to a well-greased baking pan.

Bake in the preheated oven for 60 minutes. During baking, brush the tops several times with melted butter so the pastry develops a crisp, golden-brown crust.

Allow the baked strudel to rest and cool slightly. Cut it into diagonal slices, arrange on a serving plate and serve.