Apple strudel based on the original South Tyrolean recipe from the Waldharthof

  • 400 g + some flour
  • 200 g + 4 tbsp sugar
  • 1 packet Baking powder
  • 2 packet Vanilla sugar
  • 4 Eggs (Gr. M)
  • 150 g + 4 tbsp cold butter
  • 1 Lemon
  • 70 g Breadcrumbs
  • 50 g pine nuts
  • 800 g Apples (e.g. Gravensteiner)
  • cinnamon
  • baking paper
90 minutes
For the shortcrust pastry, place 400 g flour on the work surface. To press a hollow in the middle. Add 200 g sugar, baking powder, 1 packet of vanilla sugar and 3 eggs. Spread 150 g butter in pieces on the edge of the flour.
Knead everything with your hands as quickly as possible to form a smooth dough. Halve the dough.
Squeeze lemon for the filling. Melt 4 tbsp butter in a pan. Roast the breadcrumbs and pine nuts in it until golden brown. Remove from heat and let cool down. Peel, quarter and core the apples. Slice the apple quarters into fine slices.
Immediately with 4 tablespoons lemon juice, 4 tablespoons sugar, 1 strong pinchMix the cinnamon, 1 packet of vanilla sugar and the breadcrumbs and pine nut mix.
Line a baking sheet with parchment paper. Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Roll out one half of the dough on the floured work surface in a rectangular shape (approx. 30 x 37 cm).
Put half of the apple mixture as strips lengthways on the middle of the dough, leaving an approx. 2 cm wide border free on the short sides. First fold one, then the other long side over the filling.
Fold in short sides. Prepare the second strudel in the same way.
Place both strudel on the baking sheet. Whisk 1 egg and brush the strudel with it. Bake in the hot oven for about 40 minutes. Take out and let cool down on a wire rack. Serve lukewarm with whipped cream.
1 portion approx:
  • 130 kcal
  • 2 g protein
  • 6 g fat
  • 17 g carbohydrates


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