Apple strudel simple

First mix the dough ingredients in a large bowl. Knead it by hand, don't be alarmed if it looks sticky - it's OK. My special tip for this is to always start with less flour and then keep adding it, preventing the dough from getting too stiff.

Then leave the dough to rest for at least 30 minutes, an important step to make it easy to roll out. Meanwhile, prepare the apple filling.

**Figure it out**

Peel and grate the apples. It is very important not to grate the apples too finely, as you want to keep the juice of the apples in the pasta.

Add the sugar, cinnamon and a little lemon juice to the apples. In my experience, lemon juice brings out the flavour of the apples and gives the strudel a freshness.

**Additions / Alternatives**

You can add nuts, raisins or vanilla extract to the filling to taste. For the latter, I recommend adding only a small amount so that the strong vanilla flavour doesn't overpower the apples.

The dough mentioned in the recipe will be enough for 2 large strudels. If you only want to bake one, put the rest of the dough in the fridge and save yourself some time the next time you feel like making a sweet treat.