Reinhard Hacker von der Café-Konditorei Hacker in Rattenberg hat uns sein Rezept für einen Apfelstrudel verraten. Der feine Duft nach Äpfeln und Zimt lässt Kindheitserinnerungen wach werden.
To make the dough, mix the flour, eggs, oil, salt and lukewarm water and knead. The dough must rest for at least half an hour; it is best to prepare the dough the day before and leave it in the fridge overnight.
When working the dough, stretch it out with your hands: To do this, form both hands into a fist and turn the dough in a circle. Continue until it is the right size and almost transparent. Then place the dough on a floured tea towel and brush the bottom part with melted butter.
For the filling, peel the apples and cut into pieces, fry the breadcrumbs in butter and soak the sultanas in rum. Mix everything with sugar and cinnamon in a bowl. Then add the filling to the top of the pastry: The more filling, the better.
Then roll up the dough using a tea towel. Place the rolled up apple strudel on a baking tray. Caution: The edge must be downwards, otherwise it will become very hard during baking and cannot be cut. Brush the strudel with melted butter and place in the preheated oven for 10 minutes at 200° and a further 30 to 45 minutes at 180°. The apple strudel is ready as soon as some of the apple juice runs out of the strudel. The baking time depends on the type of apples used. Sprinkle the finished strudel with icing sugar and enjoy warm.
