Apple strudel
Ingredients for the short-crust pastry:
- 400 g flour
- 125 g sugar
- 250 g butter
- 1 egg
- 1 sachet of baking powder
- 1 sachet of vanilla sugar
- Grated lemon rind
- 1 pinch of salt
Ingredients for the apple filling:
- 8 apples from the Italian Alps
- 40 g raisins
- 20 g pine nuts
- 2 sachets of vanilla sugar
- 40 g bread crumbs
- 10 g sugar
- 1 pinch of cinnamon
- Grated lemon rind
- 20 ml rum
- Egg to glaze
- Powdered sugar for garnish
Preparation:The ingredients should be at room temperature. Coat the oven tray with butter and leave in a cool place. Mix all the pastry ingredients together thoroughly, then knead and leave to rest in a cool and dry place. Wash the apples then peel, core, quarter and cut into smaller pieces and mix with the other ingredients for the filling. Knead the pastry once again and roll it out. Cut the pastry to fit the oven tray. Spread the apple filling lengthways along the centre of the pastry. Lift the two edges to meet in the centre and coat with egg. Cut the remaining pastry into strips and use to decorate the strudel. Add another coating of egg and bake in a pre-heated oven at 180° C for 50-60 minutes.
Suggested apples:
Golden Delicious