Apple Strudel `South Tyrol`
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 250 g flour
- 2 tablespoon butter, melt
- 1 egg (s)
- 1 pinch (s) salt
- 100 ml water, lukewarm
For the filling:
- 1 kg apples, firm, sour (Boskop, Elstar)
- 1 lemon (s), untreated, the grated zest
- 2 tablespoon lemon juice
- 3 tablespoon pine nuts, alternatively almonds, chopped or nuts, chopped
- 70 g suar
- 0.5 teaspoon ½ cinnamon
- 100 g raisins, (soaked in a little water)
Also:
- Grease, or parchment paper for the shape
- 2 tablespoon breadcrumbs
- Butter, for brushing the dough
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- For the dough:
- Pile the flour on a baking board, make a well in the middle, add 2 tablespoons of melted butter, egg and 1 pinch of salt. Mix the ingredients from the edge, knead very vigorously to form an elastic, smooth dough, gradually adding approx. 100 ml of lukewarm water. Shape into a ball, brush with oil and cover in a warm bowl in a warm place for about 1/2 hour. This is very important so that the dough remains elastic and easy to pull out!
- For the filling:
- Peel and quarter the apples, remove the core and cut into small slices (I do this with a cucumber slicer). Put in a bowl, mix with grated lemon zest, 2 tablespoons of lemon juice, pine nuts or nuts or almonds, sugar and cinnamon, drain the raisins and mix in as well.
- Rolling out and taking off:
- Dust a large kitchen towel with flour, first press the dough ball flat on it, then roll it out with the rolling pin until the pattern is clearly visible on the kitchen towel. If that`s not thin enough, you can put both hands under the dough cover and carefully pull it out in all directions.
- Spread a thin layer of melted butter on the pastry cover, sprinkle breadcrumbs on top, and spread the apple mixture evenly on top. Leave out a 2-3 cm wide margin on both narrower sides and one long side! Fold in the narrow sides up to the filling, then roll up quickly from the non-recessed side with the help of the kitchen towel. Also lift with the aid of the cloth onto the greased or lined with baking paper tray, the seam should come down so that it does not open! (I would like to try using baking paper instead of the kitchen towel, then lifting it onto the sheet would be easier.)
- Now the surface of the strudel is coated with plenty of melted butter and then it is baked - at 200 ° C top / bottom heat in a preheated oven, approx. 1 hour.
- Let cool a little and dust with powdered sugar.
- Cream or vanilla sauce is served with it.
- The raisins can also be soaked in rum or calvados, which tastes very good, but then it is no longer originally South Tyrolean.
- It is the butter that makes this strudel so incredibly crispy and yet very tender! Therefore please do not replace with something else!
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