Apple Strudel with Shortcrust Pastry
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/apple-strudel-with-shortcrust-pastry
Total time
2 Hours
Baking/cooking time
25 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
for 1 apple strudel with shortcrust pastry
| FOR THE PASTRY | ||
| 260 | g | Spelt flour bio Regiograno® |
| 3 | g | baking powder |
| 2 | pinch | salt |
| 100 | g | sugar |
| 1 | unwaxed lemon (zest) | |
| 1 | egg | |
| 120 | g | cold butter, diced |
| FOR THE FILLING | ||
| 700 | g | apples (e.g. Golden Delicious) |
| 50 | g | sugar |
| 8 | g | cinnamon |
| 70 | g | raisins |
| 40 | g | pine nuts |
| 1 | lemon (juice) | |
| ADDITIONALLY | ||
| 30 | g | breadcrumbs |
| 10 | g | butter |
| 1 | egg (for brushing) | |
| q.s. | icing sugar |
Preparation
- Mix the spelt flour with the baking powder and salt on the work surface and make a well in the centre. Place the sugar, the finely grated zest of the washed lemon and the egg in the well. Work briefly with a pastry scraper, then add the cold diced butter. Continue working with the scraper until you have a crumbly mixture, then knead briefly by hand until you have a nearly homogeneous shortcrust pastry. Shape into a flat rectangle, wrap in cling film and chill in the fridge for one hour. The shortcrust pastry can also be made in a food processor if preferred.
- Meanwhile prepare the filling. Wash, peel and quarter the apples, remove the cores and slice very thinly with a knife or mandoline. Place in a bowl and add the sugar, cinnamon, raisins, pine nuts and lemon juice. Mix and set aside. Melt the butter in a small saucepan, add the breadcrumbs and toast for a couple of minutes, stirring. Set aside to cool.
- Once the pastry has rested, preheat the oven to 180 °C (356 °F) (fan). Place the pastry on a sheet of baking paper dusted with flour, dust the surface with a little flour as well and roll out into a rectangle of approx. 45 x 35 cm.
- Spread the toasted and cooled breadcrumbs over the pastry, leaving approx. 2 cm free along the edges. Distribute the apple filling over the breadcrumbs, draining off any liquid that has collected in the bowl.
- Fold the two short sides inward slightly to cover the filling, then roll up from the long side to form the classic strudel shape. Transfer to the baking tray together with the baking paper.
- Brush the strudel with beaten egg and bake at 180 °C (356 °F) for 25–30 minutes until golden. Remove the apple strudel from the oven and enjoy warm or cold, dusted with icing sugar.
In collaboration with @passionecooking
Spelt flour bio Regiograno®
Farina di farro prodotta con cereali di alta qualità provenienti da contadini altoatesini! La farina di farro spelta fine, di colore chiaro, proveniente da agricoltura biologica può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!
1000 g
€6.40
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