The Dough: Sift the spelt dunst into a bowl, make a well in the center, and add salt, oil, egg, and gradually the water. Knead into a smooth dough. Brush thinly with sunflower oil and let it rest, covered, for 30 minutes.
The Filling: Toast breadcrumbs in butter until golden brown and let cool. Slice apples thinly (approx. 3 mm) and mix with raw cane sugar, vanilla sugar, cinnamon, raisins, chopped almonds, and rum.
Rolling & Stretching: On a floured cloth, dust the dough with spelt flour and roll out to finger-thickness. Brush with melted butter and let rest for 5–10 minutes. Preheat oven to 220 °C.
Assembling: Carefully stretch the dough by hand until thin. Spread the toasted breadcrumbs, then the apple mixture, and finally the sour cream. Roll tightly using the cloth, tucking in and pressing the ends firmly.
Baking: Roll onto a greased tray (seam side down), brush generously with butter, and bake for 40–45 minutes until golden brown. Dust with icing sugar and serve warm or cold.
The Dough: Sift the spelt dunst into a bowl, make a well in the center, and add salt, oil, egg, and gradually the water. Knead into a smooth dough. Brush thinly with sunflower oil and let it rest, covered, for 30 minutes.
The Filling: Toast breadcrumbs in butter until golden brown and let cool. Slice apples thinly (approx. 3 mm) and mix with raw cane sugar, vanilla sugar, cinnamon, raisins, chopped almonds, and rum.
Rolling & Stretching: On a floured cloth, dust the dough with spelt flour and roll out to finger-thickness. Brush with melted butter and let rest for 5–10 minutes. Preheat oven to 220 °C.
Assembling: Carefully stretch the dough by hand until thin. Spread the toasted breadcrumbs, then the apple mixture, and finally the sour cream. Roll tightly using the cloth, tucking in and pressing the ends firmly.
Baking: Roll onto a greased tray (seam side down), brush generously with butter, and bake for 40–45 minutes until golden brown. Dust with icing sugar and serve warm or cold.
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