South Tyrolean Apple Strudel

Summary

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

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Instructions

1. 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.
2. 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.
3. Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 35 minutes. Dust with powdered sugar.
4. In addition: cinnamon cream.