South Tyrolean apple strudel

Ingredients:

Dough:

• 300 g flour
• 200 g butter
• 100 g icing sugar
• 1 egg (or 2 egg yolks)
• 1 tablespoon of vanilla sugar
• 1 pinch of grated lemon zest
• 1 pinch of salt

Apple filling:

• 600 g apples
• 50 g sugar
• 50 g breadcrumbs, a bit roasted in butter
• 40 g raisins
• 20 g pine nuts
• 2 tablespoons Rum
• 1 tablespoon of vanilla sugar, ½ teaspoon of cinnamon, grated lemon zest
• Egg for brushing, icing sugar for sprinkling

Preparation:

For the dough, sift the flour onto a baking board and press a small hole into the centre. Cut the butter into cubes and add them to the centre of flour together with the icing sugar, the egg, the vanilla sugar, the lemon zest and the salt, until no more pieces of butter are seen. Then knead all the ingredients to forma a smooth dough. Wrap the dough into transparent foil and let the dough rest for about 1 hour in the fridge.

For the filling, peel the apples and remove the cores, cut into thin slices and mix with sugar, breadcrumbs, raisins, pine nuts, Rum, vanilla sugar, cinnamon and lemon zest.

Preheat the oven. Roll out the dough on a floured baking bread to a size of 40 x 26 cm and put it on a buttered baking tray (or lined with paper). Put the apple filling on the dough and fold the side of the dough over the filling. Brush the strudel with the whisked eggs, decorate with the remaining dough strips and bake in the oven. Sprinkle with icing sugar.

Baking temperature: 180 °C - Baking time: 35 minutes