Knead all ingredients into a smooth dough and wrap in foil ½ Place in a cool place for an hour. Or take strudel leaves.
Preheat oven to 200° C. Mix leafy apples with lemon juice, rum raisins, sugar, vanilla sugar, nuts, cinnamon and salt and leave to stand for about half an hour.
Remmelbrösel in some butter roast and mix in. Roll out the strudel dough thinly on a floured cloth, then pull out thinly, brush with melted butter and spread the apple mixture.
Roll up the strudel dough using the kitchen towel. Place the strudel on a greased baking tray and brush with melted butter.
Bake in the preheated cane on the middle shelf for approx. 35 minutes until golden brown and serve warm, sprinkled with icing sugar!