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Sentres magazine – Recipe

Apple Strudel at the Hochmut restaurant

A real classic-prepared with delicious South Tyrolean apples

Ingredients for 1 strudel

Dough:

125 g butter, 125 g sugar, 1 grated lemon peel, 1/2 sachet icing sugar, 1 tsb milk, 1 egg, 250 g di flour, 1 tsb baking powder, a pinch of salt

Filling:
600 g South Tyrolean apples, 50 g sugar, 50 g slightly roasted breadcrumbs in butter, 40 g raisings, 20 g chopped almonds, 2 tsb rum, 1 sachet vanilla sugar, 1 grated lemon peel, egg to brush, icing sugar

Preparation:
Mix the butter with the sugar in a bowl, the grated lemon peel and the vanilla sugar until you obtain a smooth mix (until you can’t see any more butter). Add egg, milk, flour and baking powder to the mix and mix well. Leave the mix to rest for about 30 minutes.

Peel the apples, take out the centre and cut into thin slices and add to the sugar, breadcrumbs, raisins, almonds, rum, vanilla sugar, cinnamon and lemon peel. Turn the oven on at 180°.

Place some flour on a board of 40 x 20 cm and roll out the dough, then place on a previously buttered baking tray. Place the apples on the rolled out dough and fold to close. Brush the strudel with the whisked egg and decorate with the rest of the dough and bake in the oven. Sprinkle with icing sugar. Oven temperature: 180 degrees. Baking time: 35 minutes