The strudel was created in Vienna by a Hungarian chef. It consists of a thin, flaky pastry baked with a sweet or savory middle. The Apfelstrudel, or apple strudel, is a common German dessert. It is strudel dough filled with an apple center that usually contains almonds. Butter is a necessity for this recipe; you cannot substitute it with margarine or it will not turn out properly.
Preheat your oven to 400 degrees F.
Sift together the flour and the salt into a bowl. Beat the eggs together gently. Beat in the water and 1 cup of the melted butter. Stir in the lemon juice. Pour the wet ingredients over the flour and salt. Stir the mixture until the dough is smooth.
Place extra flour on a cutting board and place the dough on it. Knead the dough for 10 minutes until it is shiny. Brush the dough with ¼ cup of butter, cover it with plastic wrap and let it rest for 30 minutes.
Flour a table and roll out the dough as thinly as possible, until it is transparent. Brush it with butter and cut it into 5 pieces, each 3 feet long and 3 feet wide. Lay out 1 sheet of strudel dough. Brush it with butter and lay another sheet on top of it. Brush each sheet with butter and layer them until you have used 5 sheets. Fold all of the dough into the middle of the strudel and press it down lightly.
Peel, core and cut up the apples into thin slices, about 1/8 inch thick. Place the apples into a bowl with the grated lemon, sugar, cinnamon and ground almonds and mix them together.
Spread the apple mixture into a strip down the middle of the strudel dough, leaving at least 2 inches of dough on all sides of the strudel. Spread the remaining butter over the strudel.
Place it in the oven and cook for 20 to 25 minutes until the dough is golden brown.