Melissen-Rhabarbertörtchen mit Erdbeersalat
Foto: Willfried Gredler-Oxenbauer
Preheat oven to 180°C. Sift the flour into a bowl and make a well in the centre. Put all other dough ingredients into the well, mix and quickly knead into smooth dough with all the flour. It should neighter stick to the work surface (board) not to your hands. Shape a loaf out of the dough, cover with a damp kitchen cloth and leave to rest for 1 hour at room temperature.
Meanwhile prepare the filling: Fry the breadcrumbs in the butter. Peel, core and halve the apple and cut into approx. 4-5 mm thick slices. Mix with the remaining filling ingredients.
Using a rolling pin roll out the dough on a floured work surface or on a table cloth as far as possible, lift the dough with the back of both hands and stretch to all sides slowly and carefully until the dough is as thin as possible (take off your rings). Place the filling onto the dough, roll it up using the cloth and put onto a baking sheet (covered with baking paper). Blend the egg and melted butter and brush the strudel with this mixture. Bake in the oven for approximately 45 minutes.
You can also put some sour cream on the strudel and sprinkle the filling with rum before rolling up. Apple Strudel is served lukewarm with vanilla sauce or whipping cream.
You can make cherry strudel, rhubarb, plum, pear, blueberry, and grape strudel as well as curd cheese strudel the same way. Sprinkle the dough surface with dry breadcrumbs, if the fruit is particularly juice, curd cheese or cream filling is put directly onto the dough.