Savoury sauerkraut, apple and bacon strudel

Crack the egg and separate the yolk from the white. Mix 250 g flour with 4 g salt in a bowl. Add the vinegar, oil and yolk. Gradually knead in all the lukewarm water. Knead for about 8 min, until soft, smooth and pulling away from the bowl. Shape into a ball, cover and rest at room temperature for about 60 min.

While the dough rests, peel and chop the onion and garlic. Drain the sauerkraut, weigh it, then squeeze firmly in your hands. Cook the bacon in a saucepan for about 5 min to render its fat. Add the onion and soften for about 3 min, then add the garlic and thyme for 1 min. Stir in the sauerkraut, bay leaf, remaining 2 g salt, pepper and all the wine. Simmer gently with the lid partly on for about 60 min, until the cabbage is tender. Drain the filling if liquid remains at the bottom, remove the bay leaf and cool on a platter for about 15 min.

Preheat the conventional oven to 180 °C. Melt the butter. Peel and core the apple, then dice finely. Dust a clean tea towel and the dough with the remaining 10 g flour. Roll out the dough, then slide the backs of your hands underneath and gently stretch from the centre towards the edges until very thin and almost transparent, without holes. Brush with 20 g melted butter and sprinkle with breadcrumbs. Spread over the cooled filling, then the apple, leaving the edges clear. Fold in the sides and roll up with the help of the towel.

Carefully transfer the strudel to a lined baking tray, seam side down. Brush with the remaining 10 g melted butter. Bake for about 30–45 min, until the pastry is golden and crisp and the filling is hot in the centre. Slice and serve hot.