Ingredients
For the dough:1 3/4 cups all-purpose flour
about 125 ml water (lukewarm)
pinch of salt
1/2 stick butter
For the filling:
1 1/2 pounds apples
1 cup golden raisins
2/3 cup chopped almonds
Plus:
butter for the tray
some extra flour to work the dough
And for the topping:
melted butter
sour cream
fine, fresh breadcrumbs
sugar and cinnamon
powdered sugar
Method
Sieve the flour onto a pastry board. Make a hollow in the middle and put the water and salt into it. Mix (use the warmth of your hands as everything should be at room temperature), then add the melted butter and knead into a dough. Beat the dough until it is smooth and can be 'pulled'. Shape it into a ball and put in a bowl, covered, in a warm place for about an hour.In the meantime, peel and core the apples, and cut them into into thin slices. Grease the baking tray.
Take the prepared dough and place it on the pastry board, sprinkling a little flour over it. Roll it out as flat and thin as you can. Place the dough on a large, clean tea towel, also sprinkled with flour, and pull it to extend it further. This takes a bit of practice as the dough tears quite easily. In any case it needs to be very, very thin and even, so do take care that there is no extra thickness at the edges.
Now, with the dough still on the tea towel brush it with melted butter to cover, then spread some sour cream onto the dough, and sprinkle some breadcrumbs on top. Cover with the apple, golden raisins and almonds.Sprinkle the sugar-cinnamon mix on top.
Pick up one end of the covered dough (with the aid of the tea towel) and roll it up, tucking the sides of the dough towards the middle. Carefully place the strudel on the baking tray with the edge of your roll facing downwards. Brush melted butter on top and place in the middle of the preheated oven (400 F). Bake for 45 mins.
Remove from oven and sprinkle with powdered sugar once the strudel has cooled a little.
