Recipes
Apple strudel
Apple strudel
A taste of home
Some dishes go beyond the plate.
Our apple strudel is one of them.
It carries stories – of the past, of shared afternoons, of a scent drifting through the kitchen, calling everyone to the table.
Thin, hand-stretched dough. Juicy apples. A hint of cinnamon.
Nothing loud. Nothing overdone.
And that’s exactly what makes it special.
A recipe that stayed.
And one we’re happy to share with you.
Shortcrust pastry:
- 300 g flour
- 200 g butter
- 100 g icing sugar
- 1 egg yolk
- 1 sachet vanilla sugar
- 1 pinch of grated lemon zest
- 1 pinch of salt
Sift the flour onto a work surface and quickly knead it with the remaining ingredients into a smooth dough. Wrap in cling film and let it rest in the fridge for about 1 hour.
The dough
It doesn’t ask for much. Just attention. And a feel for the right moment. When it turns smooth, soft under your hands, you know: this is it.
Filling:
- 600 g apples
- 50 g sugar
- 50 g toasted breadcrumbs
- 40 g raisins
- 20 g pine nuts
- 2 tbsp rum
- 1 sachet vanilla sugar
- ½ tsp cinnamon
- 1 pinch of grated lemon zest
Peel and core the apples, slice them thinly and mix with all the other ingredients. Preheat the oven to 180°C.
The scent of apple and cinnamon
Apples, cinnamon, a touch of rum. The scent slowly fills the room.
This is where it all begins.
Roll out the dough, add the filling and gently fold into a strudel. Seal the ends well, brush with egg and bake at 180°C for about 35 minutes. Dust with icing sugar before serving.
One last thought
It’s best when still warm. When the scent fills the room. And when it’s shared.
Enjoy the process. And the taste.
The Cyprianerhof kitchen team and the Damian family
