Apple strudel made with shortcrust pastry is just one of the possible variants to this popular Austrian dessert. It can be easily found and tasted throughout Northern Italy, in particular Trentino Alto Adige where apple strudel is a distinctive feature in the area and where this version is often proposed beside the classic one. The full and rich flavor of the shortcrust pastry goes really well with apples, pine nuts, raisins and cinnamon, the classic ingredients of the strudel but gives the dessert a "crisper" texture.
Recipe: Apple strudel with shortcrust pastry
Ingredients:
For the shortcrust pastry:
2 cups flour, 1 cup sugar, 1 egg plus 1 yolk, the grated rind of a lemon, 6 oz butter, a pinch of salt.
For the filling:
4 rennet apples, 2 ½ oz sugar, 2 ½ oz pine nuts, 1 ½ oz soaked sultanas, 1 teaspoon of cinnamon powder, 2 oz melted butter, 2 oz breadcrumbs, 2 tablespoons of rum, icing sugar, grated rind of a lemon.
Method:
Put the flour in a bowl, add the butter at room temperature, the grated lemon zest, salt and sugar. Start kneading, using only the fingertips. Then add the egg and egg yolk and continue until you have obtained a smooth and homogeneous dough. Wrap it in a sheet of cling film and let it rest in the fridge for half an hour. Once this time has passed, roll it out with a rolling pin on a floured pastry board.
Now prepare the filling: peel and slice the apples into chunks, put them in a bowl with the sugar, pine nuts, spoonful’s of rum, lemon zest, melted butter, raisins and cinnamon. Mix well. At this point sprinkle the base of the shortcrust pastry with the breadcrumbs and then spread the apple filling. Close one side of the dough over the other, sealing the ends and folding them upwards to prevent the filling from coming out. Place the strudel on a baking tray covered with baking paper and bake at 340° for 35 minutes. When it is ready take it out of the oven and cover it with icing sugar before serving.
An alternative shortcrust pastry strudel
As well as variations to types of dough for the base, the strudel can also have different fillings than those normally used. For example, pears instead of apples, give a less sweet taste. In this case you could choose kaiser or abate pears and pair them with plums as well. Instead of pine nuts or together with them, you can then use other dried fruits and nuts, such as hazelnuts, cashews or nuts. You will have a strudel that is richer in taste and even more inviting. What about then a spring strudel with cottage cheese and strawberries?
Browse the photo gallery to get tips for an even tastier strudel!