South Tyrolean apple strudel

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, cold, in pieces
• 100 g powdered sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pinch of lemon zest
• 1 pinch of salt
• Flour for the work surface
• 1 egg yolk, beaten, for brushing
• 40 g raisins
• 600 g apples
• 50 g sugar
• 50 g breadcrumbs
• 2 tsp butter, liquid
• 2 tbsp pine nuts
• 2 tbsp rum
• 1 packet of vanilla sugar
• ½ tsp cinnamon
• 1 pinch of lemon zest

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Knead the flour, butter pieces, powdered sugar, egg, vanilla sugar, lemon zest, and salt into a smooth dough. Chill for about 1 hour. Wash the raisins. Peel, quarter, core, and finely chop the apples. Mix both with the sugar, breadcrumbs, butter, pine nuts, rum, vanilla sugar, cinnamon, and lemon zest. Roll out the shortcrust pastry on a lightly floured surface into a rectangle approximately 26 x 40 cm. Cut off a strip of dough for decoration, if desired. Place the dough on a baking sheet lined with baking paper. Add the filling and wrap it in the dough. Decorate with strips of dough and brush with beaten egg yolk. Bake in a hot oven (top/bottom heat: 200°C / fan: 175°C / gas mark 3) for about 35 minutes. Dust with powdered sugar. Serve with cinnamon cream.