Grape Strudel

For the grape strudel, sift flour into a mixing bowl, add 40 ml KRONENÖL SPEZIAL mit feinem Buttergeschmack, 125 ml lukewarm water and salt and knead into a smooth dough using a food processor (dough hook). Form dough into a ball, brush surface with 1 tbsp. KRONENÖL SPEZIAL mit feinem Buttergeschmack. Place dough ball on a floured plate, cover with plastic wrap and let rest for 1/2 hour.For the filling, grate grapes. Preheat oven to 180° (top and bottom heat).Sift flour and mix with the grated hazelnuts. Separate the eggs. Beat egg yolks, salt, vanilla sugar and grated lemon peel until well frothy (min. 10 min.). Slowly pour in 30 ml KRONENÖL SPEZIAL with fine butter flavor while stirring constantly.Beat egg whites well, add granulated sugar and beat until creamy. Gently fold the flour mixture and beaten egg whites into the mixture. Finally, gently mix in the grapes.Place the strudel dough on a well-floured cloth, sprinkle with flour and roll out thinly with a rolling pin. With floured back of hand, roll out dough very thinly, cut away thick edges of dough. Spread the filling on one third of the dough, drizzle the remaining part of the dough with KRONENÖL SPEZIAL with a fine butter flavor. Place the strudel on the baking tray, brush with KRONENÖL SPEZIAL mit feinem Buttergeschmack and bake in the oven on the middle shelf.

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