For the pastry
250 g plain flour, 250 g curd cheese,
200 g butte, a pinch of salt,
50 g sugar,
2 heaped taespoons vanilla sugar,
1 1/2 heaped teaspoons baking powder.

For the filling:
1 kg apples,
100 g sugar,
1 teaspoon cinnamon,
juice of a lemon,
1 cl rum,
approximately 100 g white breadcrumbs

For the topping:

1 Egg white

1) Wash, peel and coarsely slice the apples. Mix with the cinnamon, rum, lemon juice, half of the sugar and the breadcrumbs and leave aside

2) Make shortcrust pastry out of the flour, butter, curd cheese, baking powder, salt, vanilla sugar and the rest of the sugar. Roll out half of the pastry on a floured cloth, but not too thinly.

3) Spread half of the apple mixture on the shortcrust pastry, fold in the sides and roll over with the help of the cloth. Place the first strudel on a greased baking sheet or baking parchment and brush the yolk. Do the same with the second strudel. Bake at 175° C for approximately 45 minutes.

further recipes