This recipe yielded enough filling to make two strudel. I used four sheets of strudel pastry per strudel (8 sheets total), and the filling was still poking through all the layers of pastry. I am guessing that homemade strudel dough is thicker than the commercial stuff, but I won’t know for sure until I try to make it later this fall.
4-8 sheets strudel pastry
1 kilogram (35 oz) apples
5 drops rum
3 drops lemon flavor (or lemon juice)
75 grams (2.6 oz) melted butter
50 grams (1.8 oz) breadcrumbs
50 grams (1.8 oz) raisins
1 packet vanilla sugar
50 grams (1.8 oz) chopped almonds
100 grams (3.5 oz) sugar
Fat, melted (for brushing)
1. Peel and core apples, then cut into thin wedges. Add the rum and lemon flavor (or juice) to the apples, then stir.
2. Combine the breadcrumbs, raisins, vanilla sugar, and almonds in a bowl; set aside.
3. Lay the strudel pastries one on top of the other on a floured dish towel. Gently brush the top pastry sheet with melted butter. Remove any edges that are thicker than the main sheet of pastry.
4. Spread the apples across the buttered pastry, leaving one inch free on all sides. Sprinkle the sugar over the apples, then sprinkle the breadcrumb mix over the sugared apples.
5. Roll the dough, using the cloth, from one long side of the rectangle. Press the ends well to seal and place the strudel on a greased baking sheet. Brush a little melted fat over the top.
6. Bake at 180 degrees (356 degrees) for 45-55 minutes. After 30 minutes of baking time brush the strudel with some additional fat.