Apple strudel according to South Tyrolean original recipe from Waldharthof

Ingredients

Directions

1. 1

   For the shortcrust pastry, pour 400 g flour on the work surface. Press a depression in the middle. Add 200 g sugar, baking powder, 1 packet of vanilla sugar and 3 eggs. Spread 150 g butter in small pieces on the edge of the flour.

2. 2

   Knead everything into a smooth dough with your hands as quickly as possible. Halve the dough.

3. 3

   Squeeze lemon for the filling. Melt 4 tablespoons of butter in a pan. Fry the crumbs and pine nuts until golden brown. Remove from heat and let cool off. Peel, quarter and core apples. Finely slice the apple quarters.

4. 4

   Mix immediately with 4 tablespoons of lemon juice, 4 tablespoons of sugar, 1 strong pinch of cinnamon, 1 packet of vanilla sugar and the breadcrumbs-pine nut mix.

5. 5

   Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out one half of the dough rectangularly (approx. 30 x 37 cm) on the floured work surface.

6. 6

   Place half of the apple mixture as strips lengthwise on the middle of the dough, leaving a margin of about 2 cm on the short sides. Whip one long side first, then the other over the filling.

7. 7

   Turn in short sides. Prepare second strudel in the same way.

8. 8

   Place both strudels on the baking tray. Whisk 1 egg and brush the strudel with it. Bake in a hot oven for about 40 minutes. Take them out and let them cool down a little on a cake rack. Serve lukewarm with half-stiff whipped cream.