Apple strudel according to South Tyrolean original recipe from Waldharthof

Avis Adkins
4.1 9
90 mins
90 mins


Servings: 1
  • 400 g + some flour
  • 200 g + 4 tablespoons sugar
  • 1 package Baking Powder
  • 2 packages Vanilla sugar
  • 4 Eggs (Gr. M)
  • 150 g + 4 tablespoons cold butter
  • 1 Lemon
  • 70 g Breadcrumbs
  • 50 g Pine nuts
  • 800 g Apple (e.g. Gravensteiner)
  • 7-10 Tbsp Cinnamon
  • baking paper


  1. 1

    For the shortcrust pastry, pour 400 g flour on the work surface. Press a depression in the middle. Add 200 g sugar, baking powder, 1 packet of vanilla sugar and 3 eggs. Spread 150 g butter in small pieces on the edge of the flour.

  2. 2

    Knead everything into a smooth dough with your hands as quickly as possible. Halve the dough.

  3. 3

    Squeeze lemon for the filling. Melt 4 tablespoons of butter in a pan. Fry the crumbs and pine nuts until golden brown. Remove from heat and let cool off. Peel, quarter and core apples. Finely slice the apple quarters.

  4. 4

    Mix immediately with 4 tablespoons of lemon juice, 4 tablespoons of sugar, 1 strong pinch of cinnamon, 1 packet of vanilla sugar and the breadcrumbs-pine nut mix.

  5. 5

    Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out one half of the dough rectangularly (approx. 30 x 37 cm) on the floured work surface.

  6. 6

    Place half of the apple mixture as strips lengthwise on the middle of the dough, leaving a margin of about 2 cm on the short sides. Whip one long side first, then the other over the filling.

  7. 7

    Turn in short sides. Prepare second strudel in the same way.

  8. 8

    Place both strudels on the baking tray. Whisk 1 egg and brush the strudel with it. Bake in a hot oven for about 40 minutes. Take them out and let them cool down a little on a cake rack. Serve lukewarm with half-stiff whipped cream.

Nutrition Facts

130 kcal
17 g
6 g
2 g