Apple strudel with spelt flour

For the sweet pastry crust, beat the room temperature butter with the sugar, vanilla sugar, eggs and lemon zest. Add the flour, baking powder, rum and a pinch of salt and knead the mixture to a firm consistency. Let the pastry pat rest for about 30 minutes and then roll it out into a rectangle. For the filling, peel, core and slice the apples. Add the apples to the other ingredients and spread the filling over the pastry crust. Fold the strudel and bake in a preheated oven at 165 °C for about 50 minutes. Cut the strudel into slices, arrange on plates and garnish with vanilla sauce and strawberries.