The apple strudel of the Hotel Astoria

for pasta

• 300 grams of softened butter
• 250 gr of icing sugar
• 3 eggs
• 500 grams of flour
• Vanillin as needed

stuffed

• 6 golden apples
• Raisins (amount to taste)
• 1 packet of pine nuts (quantity per paicere)
• Cinnamon
• sugar
• 1 teaspoon Rum
• Lemon peels

Mix everything as in the short pastry recipe: Pour the flour on a pastry board and form the fountain in the center. Add the softened butter first to the sugar, to the eggs, to the vanillin, form a homogeneous mixture with the flour.

It is important to let the dough rest in the refrigerator for at least 1 hour.

Soften the raisins with rum. Peel the apples, cut them into not too small pieces, put them in a non-stick pan with a knob of butter, cinnamon, lemon peel sugar (only yellow, otherwise it becomes bitter), pine nuts and softened raisins. Blend everything with the rum. If the mixture is too wet, add a handful of finely crumbled dry biscuits. Pull the dough into a 5 mm high rectangle, place the filling in the middle, lengthwise. Close the strudel and place it gently on the baking sheet

Bake for 30-40 minutes at 180 ° C (pay attention to your oven cooking changes from oven to oven)

If you want to be sure you have correctly executed the recipe … you just need to go back to the Hotel Astoria and taste our Strudel !!

Enjoy your meal