One of the most popular desserts in South Tyrol is a warm apple strudel made of shortcrust pastry with vanilla sauce.
South Tyrolean apples can not only be enjoyed pure, but also in processed form: One of the most popular variants is South Tyrolean Apple Strudel according to a regional recipe. The history of the dessert itself dates back centuries and has its origins in Turkey…
For the shortbread, flour, baking powder, eggs, margarine or butter, vanilla sugar and icing sugar are used, if desired some grated lemon peel. All this is kneaded to a smooth dough, which rests for half an hour. The filling consists of South Tyrolean Apples, sugar, vanilla sugar, sultanas and a bit of rum. Sometimes breadcrumbs toasted in butter are added for a heartier consistency. Finally, it is baked at 180 degrees C for about 45 minutes.
Cinnamon gives the filling its typical flavour, especially delicious when the apple strudel is served still warm with vanilla sauce. Variations include apple strudel with puff pastry, or you can add pear pieces, almonds or pine nuts to the filling according to your own taste. South Tyrolean apple strudel tastes best with hot fruit tea or fresh coffee.