Apple Strudel

For 4-6 people

For the dough
300 g flour type 00
1 egg yolk
4 tbsp oil
1 pinch of salt
150 ml water

For the filling
8 medium sized apples
zest and juice of 1 lemon
Flaked almonds or pignoli (walnuts may also work)
5 tbsp sugar
1 handful of sultanas (can also be omitted)
100 g breadcrumbs
50 g butter
5 tbsp sugar
a little icing sugar

Mix the ingredients for the dough and knead into a smooth dough. Wrap in cling film and leave to rest at room temperature for approx. 1 hour.
In the meantime, peel and finely slice the apples. Add the sugar, zest and juice of the lemon, as well as the sugar and possibly the sultanas. Lightly toast the almond flakes in a pan and also mix with the apple mixture.
Melt the butter in the pan, add the breadcrumbs and sugar and toast lightly.
Roll out half of the dough finely and flatten it with the heels of your hands into a wafer-thin dough skin. Spread out on a kitchen towel sprinkled with sugar. Spread the crumb mixture on the dough first, then spread the apple mixture evenly. Gently fold in the sides of the dough and roll up the strudel using the kitchen towel. Place on a baking tray lined with baking paper and brush with melted butter. Preheat the oven to 180° and bake for about 25 minutes until golden. Serve with icing sugar (and whipped cream if desired).

Our tip
Use the second half of the dough to make a vegetable strudel (or another apple strudel).