Apple Germ Strudel with Nuts

For the apple-ferm strudel with nuts, sift the dough with flour. Slightly heat the milk, add the dry ingredients, granulated sugar and egg yolks, stir until the sugar and dry ingredients have dissolved and add to the flour. Finally, add salt, vanilla sugar, grated lemon zest, and the SPECIAL CROWN OIL with a fine butter flavor and knead with a wooden spoon to a smooth dough, let the dough rest for about 30 minutes.

For the walnut filling, mix grated walnuts, breadcrumbs and cinnamon. Boil milk with granulated sugar and grated lemon zest. Add walnut mixture and rum, stir well and let the filling cool.

For the apple filling, peel apples, cut in half, remove seeds and cut into 2 mm thin slices. Mix with granulated sugar, lemon juice, raisins and cinnamon and let stand for 10 minutes.

Roll out dough on a floured work surface 2 mm thin to a rectangle of 40 x 30 cm with a rolling pin and spread with the cooled walnut filling.

Squeeze the marinated apples well and spread evenly over the filling. Roll the covered rectangle of dough into a strudel. Place the apple and walnut strudel on a baking sheet with paper and brush with beaten egg. Let it rest for another 15 minutes and bake in a preheated oven at 165 °C on the middle shelf for 30 minutes and let it cool down.

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