Asiatischer Fleischstrudel mit Stangensellerie
Prepare the pastry as for the curd cheese strudel. Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice. In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of vanilla sugar. Brush the pastry dough with half of the melted butter, using the rest of the butter
to fry the breadcrumbs. Combine the crumbs with the rest of the vanilla sugar and cinnamon and sprinkle over the pastry. Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends arewell closed. Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with the beaten egg and bake in a preheated oven at 180 °C for 30–40 minutes, occasionally brushing with melted butter. When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.