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Apple strudel made with wholegrain spelt flour

Apple strudel made with wholegrain spelt flour

South Tyrolean apple strudel with special flour


Allow the butter to warm to room temperature. For the shortcrust pastry: mix the butter, sugar, vanilla sugar, eggs and lemon peel. Add the flour, baking powder, rum and salt and knead into a firm pastry. Let the pastry rest for about 30 minutes then roll out into a rectangle. For the filling: peel the apples, remove the cores and chop. Mix with the other ingredients and place on the shortcrust pastry. Fold the pastry over the filling, place on a baking sheet and bake for about 50 minutes in an oven preheated to 165 °C. Divide the apple strudel into portions, arrange on plates and garnish with vanilla sauce and strawberries.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

4 people
Shortcrust pastry
500 g spelt flour
250 g sugar
250 g butter
1 dsp rum
½ sachet vanilla sugar
3 eggs
1 sachet baking powder
1 pinch lemon peel, grated
A little salt

4 South Tyrolean apples
80 g sugar
½ sachet vanilla sugar
30 g raisins
1 dsp breadcrumbs
1 dsp rum
Juice of 1 lemon
Chopped nuts

Vanilla sauce
This recipe comes from
Ganthaler family
Piazza P. Mitterhofer 8, 39020 Parcines