Classic Austrian apple strudel

Directions

1. Prepare the super stretchy strudel dough and ideally leave to rest for 24 hours.

2. Prepare the filling: Peel the apples and cut into slices, place in a large bowl, drizzle with lemon juice and mix with the sugar, cinnamon, raisins and chopped nuts.

3. Roll out the dough and prepare: On a large, lightly floured kitchen towel, roll out the strudel dough so thinly that it is almost transparent. Brush the rolled out dough generously with the melted butter and sprinkle the breadcrumbs evenly on top.

4. Filling and rolling up: Spread the apple filling on one side of the dough, about 5 cm from the edge. Using the kitchen towel, carefully fold the dough over the filling and roll up the strudel tightly. Press the ends together firmly to prevent the filling from falling out.

5. Baking: Place the strudel on a baking tray lined with baking paper and brush with melted butter. Bake in a preheated oven at 180 °C (top/bottom heat) for about 35–40 minutes until golden brown.

6. To serve: allow to cool briefly after baking, dust with icing sugar and serve warm – delicious with vanilla ice cream, vanilla sauce or whipped cream!