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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 

Apple strudel made with wholegrain spelt flour

South Tyrolean apple strudel with special flour
INGREDIENTS FOR 1 APPLE STRUDEL

Shortcrust pastry

500 g spelt flour
250 g sugar
250 g butter
1 dsp rum
½ sachet vanilla sugar
3 eggs
1 sachet baking powder
1 pinch lemon peel, grated
A little salt

Filling
4 South Tyrolean apples
80 g sugar
½ sachet vanilla sugar
30 g raisins
1 dsp breadcrumbs
1 dsp rum
Juice of 1 lemon
Chopped nuts

Other
Vanilla sauce
Strawberries
PREPARATION
Allow the butter to warm to room temperature. For the shortcrust pastry: mix the butter, sugar, vanilla sugar, eggs and lemon peel. Add the flour, baking powder, rum and salt and knead into a firm pastry. Let the pastry rest for about 30 minutes then roll out into a rectangle. For the filling: peel the apples, remove the cores and chop. Mix with the other ingredients and place on the shortcrust pastry. Fold the pastry over the filling, place on a baking sheet and bake for about 50 minutes in an oven preheated to 165 °C. Divide the apple strudel into portions, arrange on plates and garnish with vanilla sauce and strawberries.
 
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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