Mix dough lemon zest, butter, sugar, vanilla sugar and salt. Add eggs and sour cream. Add flour with baking powder and knead to a firm dough. Leave to cool for half an hour. Filling Peel, core and chop the apples. Mix rum and water. Grate the nuts and mix with the breadcrumbs.
Finishing the shortcrust apple strudel
Roll out the dough thinly to 80 by 35 cm. Form the filling only in a strip in the middle of the dough patch, because the shortcrust pastry is not rolled. The ends to the left and right of this strip will be folded over each other later. First sprinkle the crumbs-nuts mixture over the whole width of the dough, on top of it an 8 cm high layer of apples and on top of that spread the raisins evenly. Pour the rum-water mixture on top. Mix the grated lemon peel, sugar and cinnamon and sprinkle over the apples as well. Then fold the two free sides of the dough over the filling. Bake in a heated oven at 190 to 200 °C for 40-45 min.
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