John Myers
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South Tyrolean Apple Strudel
The perfect south tyrolean apple strudel recipe with a picture and simple step-by-step instructions.
Dough:
- 1 Egg
- 150 g Butter
- 150 g Sugar
- 1 Pck. Vanilla sugar – or 4 teaspoons homemade
- 300 g Flour
- 1 Pck. Baking powder
- Possible
- Milk
Covering:
- 500 g Apples, sour
- 0,25 Lemon juice
- 1 shot Rum
- 2 tbsp Pine nuts
- 3 tbsp Raisins
- Sugar, depending on the acidity of the apples
- 1 tsp Cinammon
- Possible
- 1 tbsp Breadcrumbs in case the apples draw too much liquid
Aside from that:
- 1 Egg for brushing
- Icing sugar for dusting
Dough:
- Mix the butter with the egg as well as the sugar and vanilla sugar until frothy.
- Mix the flour with baking powder and a pinch of salt and knead with the butter-sugar mixture to form a smooth and supple dough. The dough must not be too firm, so add a little milk if necessary.
- Roll out the dough on a well floured tea towel.
Covering:
- Peel and core the apples and cut or slice them into thin slices.
- Mix the apples with the lemon juice and the other topping ingredients and season to taste. If the apples pull a lot of juice, bind it with some breadcrumbs.
Completion:
- Spread the apple mixture on the middle third of the batter.
- Using the tea towel, lay about a third of the dough over the apple mixture from bottom to top so that it is covered (can’t describe it better, sorry … maybe it can be seen better in the photos …).
- Repeat the process from top to bottom with the other third of the dough.
- Brush the dough generously with the beaten egg.
- Tighten the tea towel tightly on the right and left and swing the strudel onto a baking sheet lined with baking paper (there is no photo evidence for this due to the lack of a photographer, because I had both hands full :-))
- Bake at 170 ° C top / bottom heating for approx. 40 minutes.
- After baking, dust with powdered sugar and preferably serve warm with (homemade) vanilla ice cream and / or cream.
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