For the wine dough apple strudel first prepare the dough. For the dough, sift flour with baking powder and powdered sugar and crumble with fat.
Add egg and white wine, mix and knead quickly on a floured work surface to form a firm dough. Wrap in plastic wrap and let rest in a cool place for at least 2 hours.
For the filling, soak the raisins in rum. Peel apples, remove core, cut into thin slices and mix with remaining ingredients.
Cut the dough in half, roll out to a thickness of about 5 mm and use a pastry wheel to roll off some strips about 1 cm wide for decorating.
Spread half of the filling on the dough, roll up and place on a lightly greased baking tray with the dough seam facing down.
Brush with beaten egg, cover with dough strips crosswise and brush with egg as well. Form the second strudel in the same way. Bake in the preheated oven at 180 °C for about 75 minutes.
If you don't like raisins, make the wine dough apple strudel without.