How to make
Sift the flour with a pinch of salt into a bowl. Pour 1.8 oz (50 g) of melted and slightly cooled butter and 5 tbsp (75 ml) of lukewarm water into the bowl. Knead the dough. Shape it into a ball.
Tear off a piece of baking paper and place the dough in the middle of it. Gather the ends to form a bag and twist it slightly.
Heat 2 cups of water in a pot. Remove the pot from the heat and place the paper bag with the dough in the water. Cover the bowl and leave the dough for 30 minutes, until it relaxes well.
Until this is done, put the raisins in a bowl and cover them with lukewarm water and add 1-2 tbsp. of rum to flavor them. Peel and cut the apples into small pieces. Put them in a pan, pour the juice of 1 lemon and add 3.5 oz (100 g) of sugar.
Cook over moderate heat for 5-6 minutes, then remove the pan and transfer the apples into a colander to strain the remaining juice. Add the dried raisins, coarsely chopped almonds, breadcrumbs, a pinch of cinnamon and a vanilla pod to the cooled apples. Mix the products well.
Remove the relaxed dough. Roll it out into a 0.16″ (4 mm) thick rectangle. Brush the sheet with the melted butter and add the filling.
Transfer the narrow part over it and cover it well with the other. Fold both ends of the strudel. Place it on a tray lined with baking paper and brush it with melted butter.
Bake at 360°F (180°C) in a preheated oven for about 35 minutes or until it has nicely browned. The baked strudel is sprinkled generously with powdered sugar and it is cut after it has cooled completely.
You can serve it with vanilla cream. The Classic Viennese Strudel is ready.
