For the Frankfurt apple strudel, first put flour on the baking board, make a dent in the center, pour in oil and salt and add enough water to knead the ingredients into a smooth, elastic dough (about an eighth of a liter). Cover the dough with a warmed baking bowl and let it rest for 20 minutes.
Remove the skin and core from the apples and cut into fine slices, mix with bread flour, sugar, scalded almond kernels, raisins, vanilla sugar and cinnamon.
Divide the dough into 4 portions. Roll out each unit on floured baking board, place on floured dish rack and roll out thinly on all sides. Brush the pastry sheets with whipped cream, place the filling on top, roll up the strudels, place them in a greased gratin dish and bake in the middle of the oven at 210 to 220 °C for about 60 minutes. Turn on the top heat 15-20 minutes before the end of the baking time. Brush with melted butter to give it a fluffy crust. Sprinkle the Frankfurt apple strudel with powdered sugar.
Preparation Tip:
If you are not quite sure of your skills, you can place the Frankfurt apple strudel in a half-height cover of aluminum foil. If it then tears open during baking, not much can happen.
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