Cut and core green apples.
Put in slow cooker overnight with sugar and cinnamon. I didn't peel them because I had a coarse chinois to strain them through.
In the morning you have the brown concoction called apple butter.
Roll your dough nice and thin.
Cut into a rectangle.
It should be very thin.
Add filling, fold in sides, and roll.
Brush with egg yolk and a splash of water to make it brown nicely.
The icing is just powdered sugar and cream.
Keep adding sugar until thick - look at the level in the bowl compared to the last picture.
Pipe the icing in a cute design, and then sprinkle with powdered sugar.
Of course for your own private piece, don't spare the icing!
For the ultimate in decadence, fry rather than bake.
The Hapsburgs of Austria are credited for inventing strudel, but it can be found wherever German is spoken (or really, anywhere around Eastern Europe).
My variation starts out by making a tart cinnamon apple filling in a slow cooker, before wrapping it all in a flaky pastry and baking. This makes it smooth, not chunky, and is in many ways the complete opposite of the the traditional firm, fresh sliced apple style.
Tip: You want to be sure not to make the apple filling too sweet, especially if you plan to add frosting and powdered sugar, as I did.
Click on the image to see the step by step gallery.