Apple strudel

250 g flour

1 egg

2 3 tablespoons vegetable oil

pinch of salt

3 4 tablespoons warm water

a few drops of vinegar

butter or margarine for greasing

For the filling:

1000 g 800 - apples

a handful of raisins

a handful of crushed almonds

100 g bread crumbs

100 g sugar

1/2 teaspoon cinnamon

butter or margarine

The flour is sifted onto the Board, drive in her egg, add oil, salt, vinegar and knead the dough. The dough should be rolled out, it should be taken in the hands and to throw on the Board until it will no longer stick to your hands and to the Board and begins to bubble.

Then take a dry Board, sprinkle it with flour and put the dough on it, sprinkle it with warm water and cover with heated pot or pan. Leave the dough for half an hour. Then it is necessary to clean the kitchen table, cover it with a clean cloth and sprinkle it with flour. The dough lightly rolled into the shape of a triangle, then stretch hand until, until it becomes completely transparent. If the dough somewhere will break, you need to patch and patch to try to hide.

Very thin dough is left for some time, so it had dried up. The easiest way to share and cook 2 or 3 small strudel.

The dough smeared with melted butter or margarine and the third surface of the strudel cover the filling. Then, gently lifting the edge of the cloth, roll the strudel or roll edges firmly paste and spread on a greased baking sheet. Sprinkle the top with melted butter and bake in a moderate oven for exactly 45 minutes. Roll it often sprinkle with melted butter.

When the roll is ready, sprinkle it with powdered sugar and cut into pieces with a thickness of 2-4 see

Served warm or cold.

To make the filling, apples cleanse, remove core, cut into small slices or grated on a coarse grater. Bread crumbs mixed with a little sugar and lightly browned in butter. These crackers sprinkled prepared, oiled the dough, spread the filling (apples, raisins and almonds mixed together), sprinkle with cinnamon mixed with sugar and roll roll.