Apple strudel

Apple strudel

Classic dessert in South Tyrol

Apple strudel


For the dough

    300g flour
    200g butter
    100g icing sugar
    1 egg
    1 pkg. vanilla sugar
    1spsp. lemon zest
    1 pinch of salt

For the filling

    600g apples
    50g breadcrumbs roasted in butter
    40g sultanas
    20g pine nuts
    2 tbsp rum
    1 pkg. vanilla sugar
    1 pinch cinnamon
    1 pinch lemon zest


    1 egg to coat
    Dust with icing sugar


First mix the warm butter with the sugar, lemon zest and vanilla sugar to a homogeneous mass. Add the egg and then the flour and baking powder and quickly knead into a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for about 1 hour.

Peel and core the apples, cut into small slices and mix with all the ingredients for the filling.
Preheat the oven. Roll out the dough to 40 x 20 cm on a floured pasta board and place on a buttered baking tray. Put the filling on the dough and fold the strudel in with the dough.

Whisk the egg and brush the strudel with it and bake in the oven.
Sprinkle with icing sugar before serving.

Baking temperature: 180 degrees
Baking time: 35 minutes

The apple strudel goes well with cream or vanilla sauce.

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