Apple pie

Preparation: Put all the ingredients of the dough in the mixing bowl of the food processor and mix with the dough hook until smooth. Also knead briefly with your hands and place on a plate. Brush the surface thinly with oil. Cover the whole thing with plastic wrap and let it rest in the refrigerator for 20-30 minutes.

For the filling, peel, core, quarter and slice 1 kg of apples. Place the apple pieces in a large bowl and sprinkle with lemon juice. Add the rest of the ingredients and gently mix with your hands so that the ingredients are nicely blended.

Preheat the oven to 200° C top/bottom heat. Cover a large baking tray with baking paper. Spread a fresh tea towel on the work surface and sprinkle with sugar. Take the dough out of the refrigerator and roll out into a square on a floured surface about 20x30 cm.

Then roll it out paper-thin over the back of your floured hand and place it on the cloth sprinkled with sugar. The dough is perfect when the pattern of the cloth is visible through the dough.

Spread the filling over 2/3 of the surface. Brush the edge all around with melted butter. First fold in the sides, then with the help of the cloth roll up the strudel, place it on the baking tray and brush it with butter and bake it for about 45 minutes. Sprinkle with powdered sugar while still hot.