Apple strudel

The apple strudel (Apfelstrudel) is widely diffused in the Alpine region. But in contrast to the Viennese the South Tyroleans do not use puff pastry for the strudel but shortcrust pastry. This contains more butter, but South Tyroleans love that.

Here the recipe (for two strudel):

Ingredients for the dough:
200 g of powdered sugar
400 g of butter
600 g of flour
5 egg yolks
2 knife ponits of lemon zest
Vanilla sugar (preferably home made)

Ingredients for the filling:
1200 g of apple (Golden Delicious, depending on the size about 4 pieces)
100 g of grated bread roasted with butter in a pan
100 g of sugar
60 g of raisins
40 g of grated almonds
30 g of minced walnuts
3 tablespoons of rum
Vanilla sugar
2 tablespoons of lemon zest

- Knead the butter with the lemon zest and the vanilla sugar
- Add the egg yolks and mix it well
- Slowly add the flour and knead the mass into a smooth dough
- Wrap the dough with a plastic wrap and leave it in the fridge for an hour
- Peel the apples, remove the seeds and cut them into small strips, mix them with the sugar, the grated bread, the raisins, the nuts, the vanilla sugar, the lemon zest and the rum. If you want the strudel to be very sweet you can also previously glaze the apples in caramelized sugar.
- Roll the dough thin on a floured table and then lay it on a greased baking tray
- Put the filling in the middle and wrap the dough around it
- The strudel now can be decorated as liked with some remaining dough, but do not forget to brush it with a whisked egg yolk before putting it for 40 minutes into the oven at 180°
- Sprinkle the strudel with powdered sugar and serve it with whipping cream
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