Cream Strudel

Mix the flour, eggs, oil, salt and water with the dough hook of a hand mixer until a smooth dough is obtained. Put the dough on a floured baking board and knead it heartily with your hands for about a minute. Then rest the dough under a heated baking bowl for about 30 minutes. It will be much easier to work with. In the meantime, cut peeled apples into eighths, core them, mix with washed raisins, spices and the sugar. Divide the dough in half. Roll out each piece on a floured kitchen towel into a very thin rectangular sheet. The strudel dough should be as thin as possible, so after rolling it out, flatten it with the back of your hand. Spread 1 cup of sour whipped cream on each pastry sheet and cover with half of the apple-raisin mixture. Roll up each of the two strudels by carefully lifting the cloth. Pour milk and fat flakes into a shallow gratin dish. Pour in strudel. Bake on the lowest shelf in the oven at 225 °C for 30 minutes. Serve warm.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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