|6 plates||Leaves dough|
|50 g||Chopped almonds|
|100 g||Breadcrumbs flour|
Apple strudel with leaves dough tastes at least as good as apple strudel with strudel dough. Since strudel dough is more complicated to prepare and requires some baking experience, this apple strudel with leaves dough is a real alternative. Defrost the sheets of dough according to the package instructions. Place the sheets of dough on top of each other on a slightly floured work surface and dust with a little flour. Roll out the leaves of dough to a rectangle of approx. 30x40 cm with a floured cake roll. Peel and quarter the apples, remove the core and cut into small slices. Wash untreated lemon, dry and rub approx. 1 teaspoon peel. Squeeze out the juice and pour over the apples. Mix apples with the grated lemon peel, cinnamon, 50 g sugar, raisins, chopped almonds and rum. Let out 80 g butter in a frying pan. Add the breadcrumbs, flour and 100 g sugar and fry lightly in the butter. Spread the breadcrumbs flour over the leaves of the dough. Leave an approx. 2 cm wide edge free all around. Spread the apple mixture over it. Whip the short sides of the leaves of the dough slightly over the filling so that nothing can fall out when rolling it up. Roll up the apple strudel over the long side and place it on a baking tray covered with baking paper with the seam facing down. Preheat oven to 200°. Put the remaining butter in a saucepan and drain. Bake apple strudel on the middle shelf for approx. 45 minutes. During baking, brush the leaves of the dough with butter several times. Apple strudel with leaves dough best served warm.
Servings: 12, Difficulty:
Preparation time: 20 minutes, Total duration: 1 hour