Viennese Apple Strudel

Pour the rum over the raisins and let them soak for 10 minutes to soften.

Peel and core the apples, slice them very thinly, quickly sprinkle with lemon juice, and toss with sugar, cinnamon, and ground cloves.

Melt half of the butter in a pan, add the breadcrumbs, and fry over medium heat until golden; stir in the ground hazelnuts and remove from the heat.

Preheat the oven to 180°C. Lay out the strudel dough on parchment paper and brush it with half of the remaining butter.

Sprinkle roughly half of the dough with the toasted crumbs, then spread the apple filling and raisins on top, leaving the edges free.

Fold the edges of the dough inward, roll up the strudel with the help of the parchment, pinch the ends well to seal, and place it seam-side down on a baking sheet.

Brush the top with the remaining melted butter and bake for 40–50 minutes at 180°C, until the strudel turns golden brown.

Let the strudel cool slightly, dust with powdered sugar, and serve warm or cold.