Tyrolean Apple Strudel

Dough:

250 g flour

200 g butter

3-4 tablespoons water

3 tablespoons caster sugar

a pinch of salt

Filling:

500 g apples

50 g sugar

1 tablespoon butter

A pinch of cinnamon

50 g bread crumbs

40 g raisins

20 g pine nuts

1 tbsp rum

1 pack of vanilla sugar

½ teaspoon of lemon zest

Egg for brushing

Icing sugar for sprinkling

Preparation: 60 minutes

Cooking time: ca. 35 minutes

Attachments: Food Processor, stirring tool

Method:

1. Add flour, butter, sugar, water, and salt to the Food Processor and mix roughly.
2. Knead dough briefly by hand wrap in a cling-film and chill for 1 hour.
3. Preheat the oven to 180 ° C
4. Attach the stirring tool to stand mixer, set the temperature to 80 ° C.
5. Melt the butter and cook the breadcrumbs until they turn slightly brown.
6. Peel the apples, core them and cut into small pieces.
7. Mix sugar, breadcrumbs, raisinf, pine nuts, rum, vanilla sugar, cinnamon and lemon zest.
8. Roll out the dough thinly on a clean, lightly floured surface
9. Spread the apple filling over the dough and roll up the strudel. (You can decorate the top with a couple of cuts).
10. Brush the top with egg wash and bake for ca. 35 minutes.
11. Sprinkle strudel with caster sugar and serve with vanilla sauce.

Baked in partnership with Kenwood Switzerland