From the author
In a small container whisk the egg. Add water, vegetable oil, vinegar and salt, mix well. Sift flour slide. In the center of the slides and make a hole and pour in the egg mixture. Knead a smooth dough, knead well not less than 10-15 minutes.
Gather the dough into a ball, wrap in clingfilm and leave to rest at room temperature for 1 hour.
Soak raisins in rum or cognac. Apples peel, cut them into four pieces and remove the seeds.
The filling for the strudel. Slice the apples into thin slices, sprinkle with lemon juice. The raisins dry and add to apples.
In a saucepan melt the butter, add the breadcrumbs and fry them while stirring, to a light it will turn brown. Cool, add sugar and cinnamon, mix well.
Pagpalit work surface with flour and roll out dough with rolling pin into a workpiece, diameter of 20-25 cm
Assembly and baking strudel. To move the billet onto a towel that has been lightly podpisov it with flour. Stretch dough from center to edges to a very fine state. So that the dough was visible pattern on the towel. Cut off the thick edges of the dough.
One half of the dough to grease with melted butter. The second half of the dough evenly sprinkle with the breadcrumbs, leaving the edge of the border with a width of 4-5 cm Apples to distribute evenly over the breadcrumbs, the free edges of the dough to wrap the filling.
Gently roll the roll.
To shift the strudel on the laid parchment baking sheet, brush with remaining melted butter. Put in a preheated 190 degree oven.
Bake until Golden brown, approximately 30-45 minutes. To give the strudel to cool slightly and sprinkle with powdered sugar.
Austrian strudel gained popularity in all European countries. Therefore, confusion often occurs, Austrian strudel or German. “Strudel” is a German word meaning “vortex”, as in a cake, the dough and filling create the effect of a spiral.
For Austrian Apple strudel the same as for Americans, Apple pie. It is the national dish, with many variations of preparation, and very popular.