Apple strudel

Ruth's recipe

Apple strudel at Drumlerhof is never missing! It is a classic dessert of South Tyrolean tradition. There are different variants depending on the type of dough used: pastry oder puff pastry. Hereafter I propose my recipe with pastry. At Drumlerhof we serve strudel accompanied by whipped cream, but you can also serve them with cream or vanilla ice cream.

Ingredients for the filling:
2 kg of apples, 60 g sugar, cinnamon, grated zest of 1/2 lemon, 50g raisins, 50g pine nuts

Ingredients for the dough: 
400 gr. of flour, 150 gr. of sugar, 200 gr. butter, 2 eggs, 1 lemon grated zest, 1 dose of baking powder, 1 dose of vanilla sugar.

Sift the flour and mix it with butter, eggs, sugar, lemon zest, baking powder and vanilla sugar. Knead the dough until it becomes homogeneous. Form a ball and let it rest for half an hour in the fridge wrapped in foil. Meanwhile peel the apples, remove the core and cut into thin slices and then into small pieces. Roll out the dough with a rolling pin, spread the apples in the middle, sprinkle with sugar, cinnamon, lemon zest, raisins and pine nuts. Roll the strudel and bake in the oven for half an hour at 200 ° C. Serve with a dusting of icing sugar and a bit 'of whipped cream.