Apple Strudel

For the apple strudel, remove the skin from the apples and slice them down to the core or cut the apples into quarters, remove the skin, core and cut into 1/2 cm cubes. Mix the sugar and cinnamon together with the rum raisins, the juice of one lemon, the sponge cake crumbs and the flaked almonds.

For the dough, preheat the oven to 200 degrees. Dust half of the strudel dough with flour and roll out lightly on a large floured kitchen towel (about 40 x 40cm) with a rolling pin. Carefully flatten the dough over the backs of your hands into a paper-thin rectangle and brush with melted butter on the spot.

Spread half of the filling evenly along the long side of the dough in one strand. Leave a 5 cm wide border on each of the narrow sides and wrap it inwards. Roll up the strudel using the cloth and place the strudel, seam side down, on a baking sheet greased with butter. Make the second strudel in the same way.

Brush both strudels with melted butter and bake in the oven on the middle rack for 20 to 25 minutes until golden brown.

Remove the apple strudels from the stove, let cool a little and dust with powdered sugar before serving, if desired.

Preparation Tip:

Prepare the rum raisins for the apple strudel as follows: Bring the water to the boil, remove from the heat and add the tea leaves. Cover and let steep for about five minutes, while still hot strain through a sieve into a large enough bowl and add rum. Add raisins and let steep for at least 120 minutes. Drain the rum raisins before using.

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