South Tyrolean Apple Strudel

South Tyrolean Apple Strudel

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South Tyrol is famous for its apple strudel, which is known around the world for its deliciously sweet taste… why not give this gluten free version a go?

Ingredients

For the dough:
575 g Mix C - Mix Pâtisserie
240 ml water
2 g salt
30 g butter at room temperature
100 g sugar
1 egg yolk
For the filling:
2 apples
30 g minced dried fruit
30 g sugar
1,5 g cinnamon powder
15 g sultanas
15 g pine nuts
100 ml rum
For the egg mixture:
1 egg
50 ml milk
1 pinch/es of salt

Preparation

Enough for 2 large strudel pieces (about 55 cm) or 4 smaller strudel pieces (about 25 - 30 cm)

 

For the egg mixture:

  • Mix the egg and milk with a pinch of salt until you have a smooth mixture.

For the dough:

  • Heat the oven to 200°C (convection / fan-assisted) or 210°C (top/bottom heat)
  • Place the liquid ingredients in a kneading machine first and then add the remaining ingredients.
  • Knead the dough slowly until all the ingredients are mixed. Continue to knead until you have a uniform dough. Tip: knead the dough for as short a time as possible.
  • For four small strudels weigh 4 pieces of dough at 260g each and shape them into balls (if you need less, you can freeze the remaining dough pieces). Tip: always cover the dough so it does not dry out.

For the filling:

  • Peel the apple, remove the core, cut it into eighths and then into thin slices. Mix with the remaining ingredients and set aside.
  • Roll the dough balls into a stick around 20cm long. Then roll into a sheet of 40 x 25 cm. The dough should not be thicker than 1 mm.
  • Brush the edges of the dough with the egg mixture and spread the filling evenly across the sheet. Make sure that a 2 cm strip remains around the edge.
  • Fold in the sides and roll the strudel using the baking paper. Ensure that the dough does not stick to the baking paper.
  • Place the strudel on a baking tray lined with baking paper and brush all over with the egg mixture.
  • Bake in a heated oven for around 30 mins.
  • After baking, sprinkle with icing sugar.

Tip:
The strudel dough is perfect for freezing. Halve the dough according to the planned size (2 large) or quarters (4 small) and wrap in cling film. Freeze and process within 3 to 4 weeks. After freezing, allow to thaw completely at room temperature.

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