Apple strudel with shortcrust pastry

For approx. 4 people

For the strudel dough
500 g flour
250 g butter
4 whole eggs
150 g sugar
15 g vanilla sugar
1 sachet baking powder
1 pinch of salt
zest of 1 lemon

For the filling
2 kg apples
300 g sugar
1 pinch of cinnamon powder
Grated lemon juice from 1 lemon
20 g rum
50 g sultanas
50 g pine nuts
1 egg yolk to coat the dough

Sift the flour onto the baking board and make a well in the middle. Add the eggs, sugar, salt and lemon zest.
Add the butter (room temperature) to the edge and knead a dough from the middle. Put the dough in the fridge to rest for about 2 hours. In the meantime, wash, peel, core and finely slice the apples and mix in a bowl with the cinnamon, sugar, sultanas, pine nuts, lemon zest and rum.
Roll out the dough into a rectangle, place the filling in the middle, press down lightly and fold in on the left and right sides, cut away the edges of the dough and place the strudel on a baking tray. Brush with egg yolk and bake in a preheated oven at 160 degrees for approx. 30 - 40 minutes. Dust with icing sugar and serve.

Our tip:
The apple strudel can also be served with vanilla sauce, vanilla ice cream and/or with whipped cream.