Danube Swabian apple strudel with rum-soaked raisins

Method

1. 1

   Knead the pastry

   Mix the flour with the salt, then add the egg substitute or the egg, the vinegar, the oil and the lukewarm water. Knead into a smooth, elastic dough, cover and rest for 30 minutes.

   30 min
2. 2

   Soak the raisins

   Put the raisins into hot rum while you prepare the other filling ingredients. Cut the apples into thin slices and combine them with the sugar, cinnamon, lemon zest, the drained raisins and the walnuts.

   15 min
3. 3

   Toast the breadcrumbs

   Melt half of the margarine in a frying pan and toast the breadcrumbs in it until golden. Set aside to cool.

   5 min
4. 4

   Stretch the pastry

   On a floured cloth, stretch the pastry as thinly as possible until it is almost transparent. Leave the edges slightly thick and brush with the remaining margarine.

5. 5

   Assemble

   Scatter the toasted breadcrumbs over the pastry, spread the apple filling on top, fold the edges in thinly, then carefully roll up using the cloth.

6. 6

   Bake

   Place the strudel in a tray greased with margarine and bake in an oven preheated to 180 degrees until golden brown, brushing it two or three times with the remaining margarine during baking.

   40 min
7. 7

   Serve

   Slice while still lukewarm, dust with icing sugar and serve.

   10 min