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Strudel dough:
300 g plain flour
3 tablespoons oil
ca. 200 ml water, salt

filling:
800 g gooseberries
50 g flour
3 eggs
70 g granulated sugar
1 sachet vanilla sugar
50 g ground walnuts
cinnamon
Also use ready-made strudel dough.
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Strudel dough:
Sift flour onto a work surface, make a small hollow and fill in oil, water, pinch salt and knead until smooth and elastic. Brush dough with oil and allow to sit in a cool place for half hour.
Filling: Mix flour with pinch cinnamon. Separate the yolks from the egg whites. Whisk yolks with one third of the granulated sugar, vanilla sugar and pinch salt until fluffy.
Beat egg whites with remaining sugar until stiff peaks form. Fold beaten egg whites, nuts and flour in the egg mixture.
Now Cover a work surface with a clean cloth, letting the edges hang off and sprinkle flour on it. Place dough in the centr shape into a square piece. Reach under the dough and use the back of your hands to lift the dough slightly, being very careful not to tear it in pieces. Gently pull arms in opposite directions and lower dough to the table, pulling each side evenly so that it is stretched into all directions, being evenly thin all over. Keep stretching dough as it should be as thin as tissue paper. Cut off the thick outer edges of the dough. Now quickly sprinkle the filling on 3/4 of the dough and fold the dough on three sides so it covers the filling. Roll the dough over filling, starting at the narrow end and firmly roll in completely. Put on a slightly greased baking tray, brush strudel with butter and bake in the preheated oven at 180° C for about 30 minutes.