Delicious Apple Strudel Recipe for Perfect Fall Days

In a bowl, mix all the dough ingredients together and knead into a smooth, elastic soft dough, *similar to dumpling dough*. If necessary, gradually add more flour. The dough should be soft and not sticky to the hands.

Wrap the dough in plastic wrap and let it rest for *at least 30 minutes*.

Grind the nuts into crumbs. Peel and core the apples, then slice them thinly. Place the apples in a bowl and mix them with lemon juice and raisins.

In another bowl, combine 80 grams (2.5 ounces) of sugar with the cinnamon. In a pan, add the bread or biscuit crumbs, butter, vanilla sugar, and 70 grams (2.5 ounces) of sugar. Cook on low heat, stirring until the butter melts.

Lay a large kitchen towel on the table and dust it evenly with flour. Place the dough in the center and begin to roll it out to the size of the towel. When further rolling becomes difficult, switch to gently *stretching the dough by hand*.

If the dough was kneaded correctly, it will stretch very well. Well-stretched dough should be very thin, until you can see the pattern of the towel underneath.

Brush the surface of the dough lightly with butter or oil. *Sprinkle the nuts and bread crumbs*, leaving about 10 centimeters (4 inches) free on each side. Add the apples to one side or spread them across, then sprinkle with the sugar-cinnamon mixture.

Use the towel to help roll the dough into a log, pinch the sides to seal. Brush the top with more butter. Transfer to a baking dish and bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, until *golden brown*.