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Apple pie According to an old Viennese recipe for apple pie, the dough was prepared so thin that a love letter could be read through it. Shake the flour on a rolling board. Make a hole in the middle and pour oil into it, add salt and enough lukewarm water to be able to knead a smooth flexible dough. Form the dough into a ball, cover it with a heated bowl, grease it with oil and let it rest for 20 minutes. Wash the raisins thoroughly. Apples are washed, peeled, peeled and cut into thin slices. Add breadcrumbs, sugar, raisins, almonds, vanilla sugar and cinnamon and mix well. Preheat the oven to 210 ° C. Divide the rested dough into four parts. Roll out each part separately on a floured board. Then place it on a floured tablecloth and stretch it thinly on all sides. Carefully trim the ends of the dough with a knife. Spread the stretched dough with cream, place the filling on it, roll it up and place in a well-greased baking pan. Bake the roll for 60 minutes. While baking, spread melted butter over the top a few times to make a seductively light crust. Leave the baked wrap to rest and cool slightly. We cut it into oblique pieces. Place it on a serving plate and sprinkle with powdered sugar.

The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savory strudels incorporating spinach, cabbage, potato, pumpkin, and sauerkraut, [8] and versions containing meat fillings like the Lungenstrudel or Fleischstrudel. Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven. For 12 people you need 250g of flour 3 tablespoons oil 0.5 teaspoons of salt 125ml lukewarm water 1.5 kg of sour apples 80g crumbs 15g of sugar 65g raisins 65g chopped almonds 1bag of vanilla sugar 1 teaspoon ground cinnamon 125ml sweet cream 40g butter bon apetit

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