Apple and Almond Strudel

Ingredients

Directions

1. 1

   Melt 100 g butter and cool. Mix 250 g flour and 1 pinch of salt in a bowl, make a depression in the middle. Pour egg yolk and 2 tbsp. liquid butter into the hollow. Using the dough hooks of the hand mixer, first mix from the middle, then knead everything, gradually adding approx. 1/8 l lukewarm water. Knead for approx. 2 minutes until the dough is smooth and separates from the bottom of the bowl

2. 2

   Continue kneading the dough with your hands for about 10 minutes on a non-floured work surface until it is soft and elastic, beating the dough several times on the work surface. Shape into a ball, spread thinly with melted butter. Place under a hot rinsed bowl. Leave to rest for at least 30 minutes

3. 3

   Spread a thin layer of oil on 1 piece of aluminium foil. Roast the almonds without fat. Add 50 g sugar and caramelise while stirring until golden. Then stir in 1 tbsp. butter. Spread out flat on the aluminium foil. Cool down

4. 4

   Peel, quarter, core and thinly slice apples. Mix with 50 g sugar, lemon juice and zest. Coarsely chop roasted almonds

5. 5

   Roll out the dough thinly to a rectangle (approx. 45 x 60 cm) on a large tea towel dusted with flour. Brush with some melted butter and sprinkle with breadcrumbs. Spread the apples and almonds on top, leaving about 4 cm free on the long sides and about 10 cm on the short sides. Beat the long sides slightly inwards

6. 6

   Roll up the strudel with the help of the cloth from the short side. Lift onto a baking tray lined with baking paper (lay diagonally if necessary). Brush with some melted butter. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 40 minutes, brushing several times with the rest of the liquid butter. Cooling down