Apple StrudelApple Strudel from South Tyrol

Apple Strudel from South Tyrol

Recipe for a Apple Strudel with short pastry

For 4 persons:
125 g butter
125 g castor sugar or sugar
1/2 grated lemon zest
1/2 tsp vanilla sugar
1 cup milk
1 egg
250 g flour
1 cup of baking powder
1 pinch of salt
600 g apples
50 g of sugar
50 g of breadcrumbs toasted in butter
40 g of sultanas
20 g of pine nuts
2 cup rum
1 packet of vanilla sugar
1/2 cup ground cinnamon
1 pinch of grated lemon rind
Beaten egg for brushing onto the strudel
Castor sugar for dusting

Preparation: Quickly mix the butter (at room temperature – not cold) in a bowl together with sugar, lemon zest and vanilla sugar until dough is created (the butter should be completely blended into the mix). Next, add the egg and milk. Then introduce the flour and baking powder and knead. Allow the dough to rest for 30 min. Peel the apples, cut into small pieces (eliminating the seeds) and mix in with the sugar, breadcrumbs, sultanas, pine nuts, rum, the vanilla sugar, cinnamon and lemon zest. Heat up the oven. Roll out the dough on a surface (40 x 26 cm) sprinkled with flour and press it down on a greased baking sheet or on baking paper. Lay the apple stuffing on the dough and fold the strudel. Brush the surface with beaten egg and decorate with the remaining dough. Place in the oven and bake. After removing it from the oven, sprinkle the strudel with icing sugar.

Oven temperature: 180 ̊ C Bake time: 35 minutes
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