Culinary Challenge 3: Apfelstrudel!

'Tis the season for apples! I know none of us are really baking fiends but I figured we could use some seasonal german baking for the start of the cold weather.

Strudel Dough:
250 g of flour
1 pinch salt
180 g melted butter
325 g sour cream
flour for rolling

filling:
1.5 kg sour apples
juice of 2 lemons
125 g rum raisins
100 g slivered almonds
200 g sour cream
1 tsp vanilla flavoring
1 teaspoon grated lemon rind
1 / 2 tsp cinnamon, 150 g sugar

Besides these:
100 g melted butter
100 g ground almonds
baking paper
20 g powdered sugar

1. Sift together flour and salt, mix together melted butter and sour cream and add to flour mixture. Stir outside to the inside to form a smooth dough.

2. Let the dough rest covered in a warm place 30 minutes.

3. In the meantime peel the apple, core, cut and divide and drizzle with the lemon juice.

4. Add rum-soaked raisins and sliced almonds to the apple mix. Combine sour cream with the vanilla flavor, the lemon rind, the cinnamon and sugar, stir and add to apples.

5. Knead strudel dough on a floured work surface, pat and roll out thinly.

6. Let the dough rest during the roll-out several times, then lay it on a clean tea towel.

7. Brush the dough with 2 / 3 of melted butter and sprinkle with the ground almonds.

8. Distribute apple mixture, using the towel to roll up the dough into a strudel

9. Place the strudel on a baking sheet covered with baking paper, spread with remaining butter and bake in a preheated oven at 200 Celsius. Bake about 50 minutes until golden brown.

10. Remove The apfelstrudel, sprinkle with powdered sugar, cut into slices to serve.

This recipe comes from a German cookbook (and is therefore poorly translated), aptly named 'Großmutters Apfelkuchen,' and has a good 40 pages of various apple cakes. So let me know if you want another one!

Good luck!