Ingredients
for the pastry250 g plain flour
250 g curd cheese
200 g butte
a pinch of salt
50 g sugar
2 heaped teaspoons vanilla sugar
1 1/2 heaped teaspoons baking powder
for the filling1 kg
apples100 g sugar
1 teaspoon cinnamon
juice of a lemon
1 cl rum
approximately 100 g white breadcrumbs
for the topping1 Egg white
Print recipePreparation
For the dough
Knead flour, oil, water and salt until you obtain a smooth and elastic dough. Brush with a little oil, cover, and let rest for at least two hours.
For the filling
Wash the apples, peel them and, depending on your preference, cut them into thin slices or small cubes. Mix carefully with pine nuts, cream, raisins, rum and lemon juice.
Final preparation
Roll out the dough on a floured kitchen towel into a very thin sheet or gently stretch it until the pattern of the towel becomes visible. Brush with melted butter. First sprinkle with breadcrumbs and hazelnuts, then spread the apple filling evenly, leaving about 5 cm free from the edges. Fold the edges on the two short sides and carefully roll up the strudel from the long side, using the towel to help. Place on a greased baking tray, brush with butter and bake in a preheated oven at 200°C for about 35 minutes, until golden brown.
