South Tyrolean apple strudel with shortcrust pastry

The apple strudel is a traditional dessert from South Tyrol and is often made with stretched dough. However, there are also variations made with shortcrust pastry that are equally delicious. Here is a recipe for South Tyrolean apple strudel with shortcrust pastry:

Ingredients:

For the shortcrust pastry:

• 250 g flour
• 125 g butter (cold and cut into small pieces)
• 100 g sugar
• 1 egg
• A pinch of salt
• Some drops of lemon juice

For the filling:

• 800 g apples (preferably Boskoop or another tart variety)
• 100 g sugar
• 1 teaspoon cinnamon
• 60 g raisins
• 50 g breadcrumbs
• 50 g melted butter
• Grated zest of one lemon
• Juice of one lemon
• Some tablespoons of rum (optional, for the raisins)

Preparation:

Shortcrust pastry: Place flour, butter, sugar, egg, salt, and lemon juice in a bowl and quickly knead into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Peel, core, and slice the apples thinly. Drizzle with lemon juice to prevent browning.

Add sugar, cinnamon, raisins, lemon zest, and breadcrumbs to the apples and mix well.

Take the dough out of the refrigerator and roll it out on a floured surface into a rectangle.

Brush the melted butter over the dough and evenly distribute the apple mixture on top, leaving a border of about 2 cm.

Carefully roll up the strudel and seal the ends well.

Place the strudel on a baking sheet lined with parchment paper, brush with a little melted butter, and bake in the preheated oven at 180°C for about 40-45 minutes until golden brown.

Before serving, dust with powdered sugar.

The South Tyrolean apple strudel tastes excellent with a scoop of vanilla ice cream or a serving of whipped cream.

Enjoy your meal!

The Sweetness of the Alps: A Story of South Tyrolean Apple Strudel

The South Tyrolean apple strudel is more than just a dessert; it is a piece of cultural history. The roots of apple strudel date back to the Habsburg Empire, and its journey also led it to the kitchens of South Tyrol. There, surrounded by the apple orchards of the Alps, the strudel took on a local flavor. Traditionally, it is made with thinly rolled dough and a filling of fresh South Tyrolean apples, raisins, sugar, cinnamon, and sometimes pine nuts or walnuts. In South Tyrol, apple strudel is not only a popular dessert but a part of the culinary heritage, often enjoyed with a cup of coffee or a glass of South Tyrolean wine. This delicious specialty reflects the simple yet refined Alpine cuisine and is passed down from generation to generation.