Knead flour, egg, oil, mineral water, pinch of salt and pinch of sugar into a dough, form into a ball, place on a plate and brush with oil. Cover with plastic wrap and rest for an hour or possibly overnight. Cut out the core from the apples, peel them, cut them in half and cut them into leaves.
Sprinkle with a little bit of juice of one lemon. Soak the raisins in a little bit of rum. Melt butter, mix whipped cream and milk. Grease a fireproof dish with butter. Mix apples with cinnamon sugar, raisins and hazelnuts.
Roll out the dough on a floured baking tray, brush with melted butter and sprinkle with breadcrumbs. Spread the apple filling evenly on the first third of the dough, add a little sour cream. Carefully roll up the strudel with a crockery stick, press the ends a little bit smooth and put it into the ovenproof dish.
Brush with melted butter and bake in the oven at 160 °C for 20 minutes. Then pour milk-cream mixture over it. Brush the strudel with sour cream. Mix brown sugar and vanilla sugar, sprinkle on top and bake strudel in stove at 180 °C for 20 min. until done.
Serve:
Cut the strudel open and garnish with mint, bring to the table in the form. Tip: It goes well with cold vanilla foam with mint strips.
744 Kcal – 36 g fat – 13 g egg white – 87 g carbohydrates – 7 Be (bread units)
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