|1.||Flour Dough||250 gram|
|2.||Salt Dough||1 pinch|
|3.||Egg yolk Dough||2 PC.|
|4.||Vinegar Dough||1 Tsp|
|5.||Water Dough||120 Ml|
|6.||The apples Filling||600 gram|
|7.||Lemon Filling||0,5 PC.|
|8.||Butter Filling||50 gram|
|9.||Crackers Filling||60 gram|
|10.||Sugar Filling||50 gram|
|11.||Vanilla sugar Filling||10 gram|
|12.||Cinnamon Filling||2 Tsp|
|13.||Raisins Filling||50 gram|
|14.||Powdered sugar Filling||2 tbsp|
|15.||Walnuts Filling||1 handfuls|
|16.||Rum Filling||1 tbsp|
1 . Stage
Mix the flour with salt, add the yolks, 120 ml of warm water with a spoonful of vinegar.
2 . Stage
Knead the dough well, wrap in clingfilm and leave to rest for 30 minutes.
3 . Stage
Wash raisins in hot water, pour a spoonful of rum. Instead of raisins, I often use dried lingonberries or take half raisins and lingonberries, a very tasty combination of sweet raisins and sour lingonberries. If you don't have rum, use white wine, cognac or just water. Peel the apples, cut out the middle, cut into slices and drizzle with lemon juice.
4 . Stage
While we were preparing the filling, it was time to work on the dough. Sprinkle a work surface with flour and use a rolling pin to roll out the dough into a quadrilateral, working without tension, just as far as the dough will allow itself to roll out without any effort. Cover the dough with a kitchen towel, heated on a radiator, for example, and leave for another 15 minutes.
5 . Stage
After 15 minutes, turn over the towel with the dough. Lift the edges of the dough and sprinkle the towel with flour. Slip your hands under the dough and use your spread fingers to pull the dough from the center to the edge. In this way, pull the dough in different directions. The dough is very pliable and stretches very easily. Even if it tears a little, that's okay, the hole can either be patched with a piece of dough, or it will hide when you wrap it. I don't know if I wrote it clearly, but it will become clear as you go along. Pay special attention to the edges of the dough, the thinner they will be, the less dough there will be inside the roll. The edges are pulled out simply by stretching them with your fingers. So you get a big rectangle of at least 60x50 cm, the bigger the better. You can see that I have it barely fits on the table.
6 . Stage
Melt the butter, grease the dough, and sprinkle with finely ground crumbs.
7 . Stage
In strudel you can add nuts, they need to be coarsely chopped with a knife.
8 . Stage
9 . Stage
Wrap the dough around the edges and, with the help of a towel, roll up. Brush the end of the dough with water to make it stick better to the roll.
10 . Stage
Preheat the oven to 180 degrees, line a baking tray with baking paper and place the roll on the tray with the seam facing down. Brush the roll with melted butter and bake for about 40 minutes. Brush twice with butter during baking.
11 . Stage
Sprinkle the finished roll still hot with powdered sugar.
12 . Stage
You can start eating right away without waiting for it to cool, strudel is delicious in any form, but cold strudel is easier to cut. Quickly brew some tea and enjoy.
13 . Stage