Strudel: 250 g flour, 2 g salt, 1 egg, 100g lukewarm water, 20g oil. Mix all ingredients to a soft dough and knead until it looses from hands and table. Form it to a ball and let it rest in vegetable oil for 30 min. Put the dough on a flour covered linen cloth and roll it in a rectangular shape. Extend it on the back of your hands to a waferthin layer.
Butter-bradcrumbs: 100g breadcrumbs, 50 g butter. Heat butter in a pan, add the bradcrumbs and roast until thy take on a golden brown shine
Cinnamon sugar: 140 g sugar, 10g cinnamon. Mix.
Filling: 150 g butter-breadcrumbs, 150 g cinnamon sugar, 170 g raisins, 10g lemon juice, 1 kg peeled sour apples - cored and sliced, a shot of rum. Mix all ingredients well.
Instructions: put the filling in the extended layer of dough, cut off the thick ends and roll it carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at 190o until it takes on a gold-brown shine.
Tip: put butter on the strudel as soon as you take it out of the oven.
