South Tyrolean Apple Strudel (Shortcrust)
Quick answer
- Total time
- 105 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 16
About this dish
This South Tyrolean version wraps the apples in a sweet, buttery shortcrust instead of hand-stretched strudel dough or puff pastry, so the outside eats more like tart pastry.
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Inside are raw sliced apples with sultanas, pine nuts and rum, plus fine breadcrumbs toasted in butter that catch the apple juice as it bakes.
Ingredients
Instructions
- 1
Quickly mix 125 g slightly softened butter with 125 g sugar, 4 g vanilla sugar and one pinch of zest.
Mix in 1 egg and the milk, then combine with 250 g flour, baking powder and salt. Cover and rest in the refrigerator for 30 minutes.
- 2
During the rest, melt 10 g butter and toast the breadcrumbs over medium-low heat for about 3-5 minutes until lightly golden; cool.
Peel, core and thinly slice the apples.
- 3
Mix the apples with 50 g sugar, cooled crumbs, sultanas, pine nuts, rum, 8 g vanilla sugar, cinnamon and the remaining pinch of zest. Preheat to 180°C and grease a tray with 5 g butter.
- 4
Use as much of the 10 g dusting flour as needed to roll the dough to 40×20 cm and move it to the tray.
Place the filling down the center, fold the sides and ends over it and seal. Beat the remaining egg and brush a thin layer over the surface.
- 5
Bake at 180°C for about 35 minutes until the pastry is golden and baked through.
Cool for about 10 minutes, dust with icing sugar and cut into 4 portions.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Shortcrust Apple Strudel
South Tyrol Tourism / IDM Südtirol · Checked: 2026-09-07
- Strudel: Shortcrust Pastry
Bolzano Tourist Board · Checked: 2026-09-07
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