South Tyrolean Apple Strudel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g butter, cold
- 2 teaspoons butter, liquid
- 100 g powdered suar
- 1 egg (s)
- 1 egg yolk
- 2 packs vanilla sugar
- 2 pinches lemon (s), grated zest
- 1 pinch (s) salt
- 40 g raisins
- 600 g apples
- 50 grams sugar
- 50 g breadcrumbs
- 2 tablespoon pine nuts
- 2 tablespoon rum
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe Instructions
- Knead 300 g of flour, 200 g of butter in pieces, 100 g of powdered sugar, 1 egg, 1 packet of vanilla sugar, 1 pinch of lemon peel and salt to form a smooth dough. Chill for approx. 1 hour.
- Wash raisins. Peel, quarter, core and chop the apples. Mix both with sugar, breadcrumbs, 2 teaspoons of butter, pine nuts, rum, 1 packet of vanilla sugar, cinnamon and 1 pinch of lemon peel. Roll out the shortcrust pastry on a little flour into a rectangle approx. 26 x 40 cm. If necessary, cut off 1 strip of dough to decorate. Place the dough on a baking sheet lined with baking paper. Put the filling on top and fold into the dough. Decorate with strips of pastry, brush with beaten egg yolk.
- Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 35 minutes. Dust with powdered sugar.
- In addition: cinnamon cream.
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