Apple Strudel with Rum Raisins
This recipe was giving to me many years ago when I was visiting Munich, Germany. My friend’s grandmother made this strudel specially for my visit, but when I asked her the recipe she told me that it is a family secret recipe and she does not share it with anybody. I liked this beautiful dessert so much that I kept bugging my friend until she finally gave it to me and as I always do with the few changes. I would like to share it with you. The secret of this recipe is that the dough has to be spider web thin and if you follow my step by step instruction I am sure that you will make it as good as my friend’s grandmother did it.
This dessert will serve 8-10 people.
Ingredients for the dough:
• 2 1/2 -3 cups of all purpose flour
• 1 egg
• 1 tablespoon of rum
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/2 cup of water
• 2 tablespoons of melted butter for brushing it during the baking process
• 3-4 green apples
• 1/2 cup raisins
• 1/2 chopped walnuts(optional)
• 3 tablespoons of unsalted butter
• 1 teaspoon cinnamon
• 2 tablespoon of brown sugar
Soak raisins in rum for about 20 minutes.
In a bowl sift flour then add egg, water, salt, rum and oil.
Mix it all well and form a ball then cover it with plastic and set it aside.
In frying pan melt butter then add chopped apples and cook them for a few minutes.
Sprinkle sugar and cinnamon on apples and cook them for 4-5 minutes until apples get a little softer then at the end add raisins and chopped walnuts.
Take apples, raisins and walnuts mix off the heat and let them cool down.
Preheat oven to 350F. On a cotton towel sprinkle flour then bring your dough and start stretching it with your hands.Do not worry if you get some tares the dough as it needs to be as thin as a spider web.
Spread your filling over the dough and using the towel carefully start rolling it up.
Place your strudel using towel onto a baking sheet covered with parchment paper.
Bake it for 15 to 20 minutes, then open the oven and brush butter the top of the strudel, it will help to prevent the dough from drying out.
Bake for another 20 minutes, the top will need to be a light golden in color. Let your strudel to cool down. Serve strudel warm sprinkled with powdered sugar or vanilla ice cream.