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Warm apple strudel made using stretch pastry with buttermilk and walnut ice cream

Warm apple strudel made using stretch pastry with buttermilk and walnut ice cream

Relax over coffee and home-made strudel during the summer months


For the stretch pastry: mix the flour, water, egg, oil, salt and white wine vinegar in a bowl then work into a smooth dough on the worktop. Brush the stretch pastry with a little oil; cover and allow to rest at room temperature for 20-30 minutes. Place the dough on a cloth dusted with pastry, then use the back of your hand to stretch it until it is wafer-thin. For the filling: peel the apples, remove the cores and slice finely. Marinate in lemon juice, rum and lemon peel. Sprinkle one-third of the pastry with breadcrumbs. Cover with the apples and sprinkle the sultanas, pine kernels, cinnamon and sugar on top. Brush the remaining pastry with melted butter, roll up the pastry with the filling and place on a greased baking sheet. Brush the strudel with melted butter and bake in an oven preheated to 180 °C for 40 minutes until light brown. For the buttermilk and walnut ice cream: mix the buttermilk, cream, honey, lemon and orange peel and allow to cool thoroughly. Freeze in the ice machine until creamy. Caramelize the walnuts in the sugar and allow to cool. Mix with the ice cream.
Divide the apple strudel into portions, arrange on plates and sprinkle with powdered sugar. Garnish with mint and serve with the ice cream.

Beer recommendation
We recommend the variety Helles Weizen

Wine recommendation
We recommend Moscato rosa.

Ingredients for

4 people
Stretch pastry
150 g flour
60 ml tepid water
½ egg (30 ml)
1 tsp oil
1 pinch of salt
½ tsp white wine vinegar
Melted butter

5 medium-sized South Tyrolean apples
Juice of ½ lemon
1 dsp rum
1 pinch of grated lemon peel
50 g breadcrumbs, fried in a little butter
20 g sultanas
10 g pine kernels
A little cinnamon
60 g sugar

Buttermilk and walnut ice cream
375 ml buttermilk
375 ml cream
2 dsp South Tyrolean forest honey
Grated peel of ½ an untreated lemon
Grated peel of ½ an untreated orange
100 g walnuts, chopped
40 g cane sugar

Powdered sugar
This recipe comes from
Alber family
Via Goethe 3, 39100 Bolzano