- For the pastry
- 250 grams
- 1 tablespoon
Vegetable oil (coating pastry)
- 2 tablespoons
- 1 pinch
For the pastry, heap flour on an even work surface, create a well in the center, add egg, oil and salt and blend into a smooth dough. Gradually pour in water and knead for 15 minutes into a ball. Brush with oil, cover, and let rest for 30 minutes. Sprinkle a table cloth with flour and roll out the dough very thinly. Slowly pull the dough thinner, working from the center outward. Cut away any thick portions.
Brush dough with half of melted butter. Finely crumble ladyfingers and sprinkle crumbs over dough.
For the filling, peel apples, quarter, core, and cut crosswise into thin slices. Coat immediately with lemon juice. Mix apples with almonds, raisins, sugar, vanilla sugar and cinnamon and stir into dough.
Roll strudel using the cloth, gradually lifting to form dough into a spiral. Place strudel with seam side down onto a baking sheet. Brush with remaining melted butter and bake in oven at 200°C (approximately 400°F) for 40 minutes. Cut the finished strudel into slices approximately 5 cm (2 inches) wide, dust with powdered sugar and serve warm.