Austrian strudel with apples

Classic strudel is of Austrian origin. It has a place of honor among Viennese desserts and is sold in every local bakery. But you don't have to travel hundreds of miles to enjoy a delicious meal. You can make real Austrian strudel at home with a little effort and effort. But the delicious result is worth it!

Ingredients

• For the dough:
• Flour - 250 g
• Butter - 20 g
• Egg - 1 pc.
• Warm water - 0.5 cups
• Vegetable oil - 1.5 tbsp.
• For the filling:
• Apples - 1 kg
• Sugar - 90 g
• Rusk's ground light - 60 g
• Raisins - 100 g
• Butter - 30 g
• Ground cinnamon - 2 tsp.
• Rum or cognac - 50 g
• For decor:
• Powdered sugar - 100 g
• Ground cinnamon - 2 tsp.

Directions

1. To begin, prepare the dough. Pour flour into a deep bowl, add eggs, melted butter, water, and oil, and mix thoroughly. The dough should be soft and elastic, not stick to dishes or hands. After kneading the dough well, grease its top with butter, cover the dishes with a towel, and leave it in the kitchen for an hour.
2. While the dough is "resting", wash the raisins, dry them, and pour alcohol over them. Leave for 30 minutes. Meanwhile, wash the apples, peel them, and cut them into small pieces. Strain raisins from cognac or rum, add apples, sugar, and cinnamon, and mix thoroughly.
3. Take the dough out of the bowl, spread it on the table, and roll it out thinly. Grease the surface of the dough with butter, and sprinkle with half of the breadcrumbs and nuts. Add the rest of the nuts and crackers to the apples and mix well. Spread the filling on the dough and gently wrap the roll.
4. Put a strudel with strudel in a preheated oven to 190 degrees and bake for 40 minutes. Remove the finished dessert from the oven and leave for 20 minutes. Slightly cooled strudel sprinkle with cinnamon and powdered sugar. Serve with a scoop of ice cream or whipped cream.