Altwiener Apfelstrudel Traditional Viennese Apple Strudel

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I found this recipe on the internet, submitted by caterer jennifer mcgavin. strudel is a traditional austrian pastry, usually topped with whipped cream, vanilla sauce, or vanilla ice cream to make it a sweeter treat.

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Steps

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To make the dough: place the flour in a bowl with the salt and add the water , then the oil.

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Stir with a spoon until it comes together and you can work it with your hands.

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Knead the dough until it is smooth and tacky , but not sticky , about 5 minutes.

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If you need to add more flour , only add it 1 teaspoon at a time , and rework the dough after each flour addition.

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Form the dough into a smooth ball , brush it with a little oil and place it back in the bowl for about 1 hour at room temperature.

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Covering the dough with plastic wrap is fine , too.

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To make the first filling: heat the butter in a pan until foaming and add the breadcrumbs.

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Toast them , stirring constantly , until they are medium brown.

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Let cool.

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To make the second filling: heat the raisins for 30 seconds in microwave oven.

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Then soak raisins in rum.

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Set aside until ready to use.

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Peel , core and chop the apples into small pieces.

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Add the sugar , lemon juice , lemon zest , cinnamon and nutmeg.

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Place raisins in c.

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Ingredients

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all-purpose flour, salt, canola oil, water, butter, plain breadcrumbs, raisins, rum, baking apples, granulated sugar, lemon zest, lemon juice, cinnamon, nutmeg, powdered sugar