Apple Strudel with Vanilla Ice Cream

For the apple strudel with vanilla ice cream, first prepare the dough: Melt the butter. Mix the flour with 125 ml lukewarm water, salt and the melted butter and knead into a smooth dough, tossing the dough occasionally on the work surface while kneading. Form the dough into a ball, brush with a little melted butter and wrap in plastic wrap. Let rest for 2 hours.

For the filling, soak the raisins in calvados. Peel the apples, cut into quarters, remove the core and cut into thin slices. Mix with the juice of one lemon, cinnamon and sugar.

Melt the butter. Mix half of the butter with half of the breadcrumbs and the hazelnuts into the apple pieces. Mix in the raisins.

Roll out the dough thinly on a floured surface. Then, using the backs of floured hands, roll out the dough until it is slightly translucent.

Place the stretched out strudel dough on a dish, brush with the remaining butter and sprinkle with the remaining breadcrumbs and hazelnuts. Spread the filling on one third of the dough, leaving a 5 cm wide border. Fold the edge in a little and roll up the strudel with the help of the crockery hanger. Press the seam well.

Brush the strudel and the baking tray with the remaining liquid butter and carefully place the strudel on the baking tray. Bake in the preheated oven at 200 °C for 20-25 minutes until golden brown.

Dust the apple strudel with sugar before serving.

Preparation Tip:

Replace the hazelnuts for the filling of the apple strudel with the same amount of grated almonds.

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