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Apple strudel made with old apple varieties

Apple strudel made with old apple varieties

South Tyrolean apples wrapped in pastry


For the shortcrust pastry: cut the cold butter into cubes and knead with the flour, sugar, vanilla sugar, baking powder, lemon peel and salt. Finally work the eggs into the mixture. Chill the dough in the fridge for 30 minutes. Knead once more using your hands and roll out to about 1 cm thick. For the filling: peel the apples, remove the cores, cut into chunks and mix thoroughly with the other ingredients. Squeeze out the filling and place on the central third of the pastry. Fold the other two thirds over the filling so that they overlap by about 2-3 cm. Whisk the egg yolk with the cream and brush the pastry with it. Bake for about 25 minutes in (a fan-assisted) oven preheated to 170 °C.

*Old apple varieties are available from the Thurnerhof. Boscop, Gravensteiner, Kronprinz Rudolf, Renetten, Berlepsch, Maschanzker, Cox Orange, Kalterer and Schafnase apples all grow there. Use the apples in order of ripeness and storage life. If you are unable to obtain any of the old apple varieties, you can use Jonagold apples instead.

Beer recommendation
We recommend the variety Helles Weizen

Wine recommendation
We recommend Moscato rosa.

Ingredients for

4 people
Shortcrust pastry
125 g cold butter
300 g flour
150 g sugar
¼ sachet baking powder
1 sachet vanilla sugar
Peel of one lemon, grated
1 pinch salt
2 eggs

600 g apples*, use old varieties or South Tyrolean apples such as Jonagold
40 g sugar
20 g raisins
10 g walnuts, chopped
A little cinnamon

1 egg yolk
A little cream
This recipe comes from
Tammerle family
Via Verdines 26, 39017 Scena Via Verdines 26, 39017 Scena