Apfelstrudel (Apple Strudel)

This recipe calls for Golden Delicious apples. I don't tend to cook with those since they're kind of soft, but a Granny Smith might be a good replacement if you want a firmer apple. I'm estimating the number of servings. I have not yet made this, but am posting for Zaar World Tour. Please let me know how many servings you get!

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• for the dough

• 10 1⁄2 ounces bread flour
•  l/ 6 oz. salt
•  l/ 2 oz.  vegetable oil
• 5 1⁄3 ounces water, lukewarm

• for the filling

• 4 1⁄2 lbs apples, sliced (Golden Delicious)
•  l/ 3 oz. granulated sugar
• 1 1⁄2 ounces dark rum
• 5 1⁄3 ounces raisins
• 1⁄8 teaspoon ground cinnamon
• 2  lemons (juice and peel)

• for the buttered breadcrumbs

• 10 1⁄2 ounces butter (unsalted)
• 10 1⁄2 ounces  breadcrumbs

Directions

1. Knead the flour, salt, oil, and water into a medium-firm dough ball. Divide into three small, round loaves, brush with butter, and allow to sit for 1 hour.
2. Peel, core, and slice the apples. Add the sugar, raisins, rum, lemon peel, lemon juice, and cinnamon. Mix well.
3. Preheat oven to 400°F.
4. With a rolling pin, roll out the dough and stretch with your hands if needed.
5. Coat 2/3 of the dough with the buttered breadcrumbs and spread apple filling over the other 1/3 of dough.
6. Tear off the edges and shape into rolls. Place on a buttered baking sheet and brush with butter.
7. Bake for 60-90 minutes.