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Apple strudel with shortcrust pastry

Apple strudel with shortcrust pastry

Recipe for strudel pastry and apple filling


Mix all the ingredients for the strudel pastry and knead into a dough. Peel the apples and slice thinly; mix with the other ingredients for the filling. Roll out the pastry, place the apple filling on it and fold the edges of the pastry over the filling. Brush with egg and bake for about 25-30 minutes in an oven preheated to 170 °C. Sprinkle with powdered sugar before serving.

Beer recommendation
We recommend Heller Bock

Wine recommendation
We recommend Moscato rosa.

Ingredients for

1 apple strudel
Strudel pastry
200 g sugar
250 g butter
500 g flour
2 eggs
½ sachet baking powder
½ sachet vanilla sugar

Apple filling
4 South Tyrolean apples
Juice of ½ lemon
Grated peel of 1 lemon
100 ml rum
50 g breadcrumbs
20 g sultanas
10 g pine kernels
½ tsp cinnamon
60 g sugar

1 egg
Powdered sugar
This recipe comes from
Pircher family
Piazza Von Kurz 3, 39039 Villabassa