- 250 – 250g strudel dough (deep frozen)
- 50g breadcrumbs
- 50g butter for the breadcrumbs
- Crushed haselnuts or walnuts (as much as you want)
- Melted butter for the dough
- Icing sugar to dust over the strudel
For the apple filling
900 – 1000g apples (approx. 700g of peeled, coarsely grated apples), 50 – 100g sugar (depending on personal preference), large pinch of cinnamon, 20g vanilla sugar, 30g raisins soaked in rum, 1 dash of rum and 1 dash of lemon juice, 50g finely crushed haselnuts, walnuts, mixed nuts or pumpkin seeds.
- 20 minutes
- Baking time: 40 - 50 minutes
- Oven: 165-175°C
- We recommend you serve with cinnamon-flavoured cream or vanilla sauce
Spread the strudel dough out on a large tea towel and brush it with melted butter. Melt the butter in a pan, add the breadcrumbs and leave until golden brown. Take the mixture off the hob and add as many crushed nuts as you wish.
For the filling, peel the apples, cut them into quarters, remove the core and grate the apples using a coarse grater. Mix with sugar and add a large pinch of cinnamon and the vanilla sugar. Add the raisins and a little rum and lemon juice. Then mix in the nuts.
Pre-heat the oven to 165-175°C.
Spread the butter-breadcrumb mixture on around two thirds of the dough. Spread the apple mixture evenly and then roll the dough into a strudel.
Brush a baking try thoroughly with butter and place the strudel on it. Brush the strudel generously with melted butter and place into the pre-heated oven for 40-50 minutes. Remove every now and then to brush more melted butter on top. Bake until golden brown.
Remove the strudel from the oven and serve cold or warm with icing sugar sprinkled on top.