Ingredients
Strudel pastry
- 370 g flour, plus some extra 370
- 1 egg ( 60 g)  1
- 70 g sunflower oil 70
- 120 g water, lukewarm 120
- 1 tsp white wine vinegar 1
- 1/2 tsp salt

Apple filling
- 160 g butter 160
- 150 g breadcrumbs 150
- 100 g hazelnuts 100
- 750 g apples, cut into quarters, cored 750
- 1 tsp cinnamon, ground
- 1 tbsp vanilla sugar 1
- 20 g lemon juice 20
- 20 g rum 20
- 80 g raisins 80
- 100 g sugar 100
- 50 g milk 50

Step 1
Place flour, egg, 40 g sunflower oil, water, white wine vinegar and salt into mixing bowl,
S1,  Kneading Program, S2;
Place dough on lightly floured surface and form dough into a loaf shape. Brush with remaining sunflower oil, cover with cling film and let rest at room temperature for 30 minutes. While it is resting, prepare filling.
Step 2
Place 80 g butter into mixing bowl,
8010030
S1, RVS 100RPM 100C 30S
Step 3
Add apples,
S1, 4500RPM 8S;
Step 4
Add breadcrumbs .
S1, RVS 100RPM 100C 3M
Transfer into a bowl and set aside.
100RPM 1003
Step 5
Place hazelnuts into mixing bowl,
S1, 8000RPM 8S
Step 6
Add cinnamon, vanilla sugar, lemon juice, rum, raisins and sugar,
S1, RVS 350RPM 35SS2;
Step 7
Place 80 g butter into mixing bowl,
8010030
S1, 100RPM 100C 30S; S3
Take out and set aside for brushing.

Step 8
Preheat oven to 190C.
190

Step 9
Place a cloth (approx. 70 x 110 cm) onto a table and sprinkle it with flour. Roll out dough into a thin, rectangular shape. Cover with another cloth and let rest for 5 minutes.
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Step 10
Remove top cloth and brush dough with some melted butter, lift dough with floured hands, place dough over the backs of hands and pull it with the knuckles toward the table edges. Move around the edge of the dough and keep pulling the dough slowly and carefully toward and finally over table edges. Cut off the dough where it hangs over the table edges. If holes appear in the dough while pulling, pinch them together lightly; small holes will not be visible after rolling the strudel.

Step 11
Brush dough with some melted butter, sprinkle breadcrumbs along the longest edge of pastry leaving some space at the edge of the dough and top with apple filling. Lift up cloth at filling edge, use it to turn the dough and roll up strudel by pulling the cloth slightly upwards. Then cut the roll in the middle, close ends of both rolls and place them on a baking tray covered with baking paper.

Step 12
Brush top with remaining melted butter and milk. Bake in a preheated oven at 190C for 20 - 25 minutes until crisp and golden. Serve warm in slices.