Shortcrust Pastry for Strudel
Makes about 500 g of dough – enough for one large strudel

Ingredients:
125 g butter
125 g powdered sugar or granulated sugar
1 pinch grated lemon zest
1 packet vanilla sugar
1 tbsp milk
1 egg
250 g flour
½ packet baking powder
1 pinch salt

How to prepare the dough:

• Mix the slightly softened butter with sugar, lemon zest, and vanilla sugar until smooth and creamy – there should be no visible bits of butter.
• Add the egg and milk, then stir in the flour and baking powder.
• Knead into a soft dough. Let it rest for 30 minutes before using.

For the filling
600 g apples
50 g sugar
50 g breadcrumbs, lightly toasted in butter
40 g raisins
20 g pine nuts
2 tbsp rum
1 packet vanilla sugar
½ tsp ground cinnamon
1 pinch grated lemon zest
 

Preparation:

• Peel and core the apples, cut into thin slices, and mix with sugar, toasted breadcrumbs, raisins, pine nuts, rum, vanilla sugar, cinnamon, and lemon zest.
• Preheat the oven.
• Roll out the dough on a floured surface into a 40 x 26 cm rectangle. Place it on a buttered or parchment-lined baking tray.
• Spread the apple filling over the dough, fold over the sides to close the strudel.
• Brush with beaten egg, decorate with leftover dough strips, and bake in the oven.
• Dust with powdered sugar before serving.

Baking temperature: 180 °C
Baking time: 35 minutes
Tip: Serve with warm vanilla sauce or freshly whipped cream.