The apple strudel of the Hotel Astoria

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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


  • 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