South Tyrolean apple strudel with shortcrust pastry

Ingredients for 1 servings:

• 50 g breadcrumbs, toasted
• 600 g apples
• 50 g sugar
• 75 g raisins
• 100 g almond sticks
• 1 tbsp vanilla sugar
• 2 tbsp rum
• 1 pinch of lemon zest
• 120 g butter
• 100 g powdered sugar
• 1 pinch of lemon zest
• 1 tbsp vanilla sugar
• 1 egg(s)
• 1 tbsp cream
• 300 g wheat flour type 550
• ½ pack of baking powder
• 1 pinch of salt
• Butter, for spreading the dough
• 1 egg(s), for brushing
• Powdered sugar, for sprinkling, optional

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

For the filling: Toast the breadcrumbs in a little butter if you don’t have them already toasted. Peel the apples, core them, and slice them into wedges. Sauté the slices with the sugar for about 5 minutes. Mix the breadcrumbs, raisins, almond slivers, vanilla sugar, rum, and lemon zest into the apples and let them cool thoroughly. For the dough: Quickly mix the not-too-cold butter with the powdered sugar, lemon zest, and vanilla sugar until smooth. The butter should no longer be visible. Add the egg and cream and knead into a dough with the flour, baking powder, and salt. Wrap the dough in cling film and chill for one hour. Then roll out the dough between two layers of cling film (approx. 40 x 25 cm), trim some of the dough around the edges, and brush the dough sheet with a little butter. Place the apple filling in the center of the dough and fold the dough over the apples. Please do not roll the roulade, as it won’t bake thoroughly in the baking time. Roll the remaining dough into strings and decorate the strudel with them. Crack the egg and brush the strudel with it. Preheat the oven to 185°C (top/bottom heat) and bake the strudel for about 35 minutes until golden brown. Sprinkle the strudel with powdered sugar, if desired, and serve warm or cold with vanilla ice cream or whipped cream.