Apfelstrudel

Dough

  • 7 ounces flour, sifted
  • 1 egg, lightly beaten
  • 1 tablespoon oil
  • pinch of salt
  • 1 tablespoon water

Filling

  • 3 ounces raisins
  • 2 tablespoons rum
  • 2 ounces butter, melted
  • 1 tablespoon cinnamon
  • 4 ounces sugar
  • ½ cup fresh breadcrumbs (pulverize a couple of slices of white bread in a food processor)
  • 2½ pounds tart cooking apples, peeled and thinly sliced

Sift flour into a bowl. Make a depression in the middle, and add the egg, oil and salt. Mix and add water carefully, massaging the mass until it forms a medium firm ball. Knead for 10 minutes until the dough is glossy. Cover and let rest for 30 minutes. Soak raisins in rum. Mix the peeled, thinly sliced apples with the sugar and cinnamon. Roll dough out on a floured pastry cloth, then stretch the dough gently from the center out with the back of your hand slightly clenched, palms down. Cut off thick edges. Use them to patch strudel if necessary. Preheat oven to 400°. Grease a baking sheet. Sprinkle bread crumbs on the dough. Cover ⅔ of the dough with the apple mixture. Sprinkle with the raisins. Fold the sides of the dough over mixture and, using the cloth, roll the dough over itself and place the strudel, seam down onto the cookie sheet. Baste with melted butter. Bake for 45 minutes. Baste occasionally with butter. After the strudel has cooled, dust with powdered sugar.