Apfelstrudel is a traditional dessert here in Vienna, Austria.

You need the following ingredients for the dough:

Use these to make a dough, and knead well on an unfloured board, until it gets off easily from both hands and board and feels smooth.
Put it on a floured place, cover it with a piece of cloth and let it rest for about 20 minutes.
Then find a table about 150cm by 75cm in size, and put a large cloth on it. Put a lot of flour on the cloth.
Put the dough on it, roll it a bit and then coverits surface with a bit of oil. Next flour your hands and spread the dough across the table by putting your hands under it and gently pulling from the middle to the table edges. This is a very difficult process and requires practice. At the end, the dough should be nearly paper thin. Stretch the dough until it reaches one table corner, where you can "hook" it in. Proceed until all table corners are covered with dough. Little holes might appear when dragging, which can be ignored.
Now cut off the thick edges of the dough, and spread a bit of molten butter on it. Roast about 80g of bread crumbs in 40g of butter until they're golden brown, and spread them on the dough.
Now slice about 2kg of sour apples and spread them on the dough too. Add a few raisins and nuts, and add a bit of lemon juice, cinnamon and sugar.
Now use the table cloth to roll the Strudel, by pulling it up on one side, until it's about 15cm thick. Cut the Strudel into pieces that fit on your baking sheet. Put a bit of molten butter on top of the Strudel pieces and bake at middle heat for about 30-40 minutes, until it's light brown. Brush with butter every few minutes during baking.

The Apfelstrudel is best served when it's still warm, with plenty of sugar on top.

Note: avoid using too much bread crumbs, or the Strudel will become too dry. But don't use too few bread crumbs either, or the apple juice will run out during the baking process.

Original recipe by my grandmother, translated from German

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