Shortcrust Strudel with Cream and Apples is an amazing dessert! A slightly revisited classic. But did you also enjoy my variations? Strudel cake without raisins or the Amalfi strudel. Today’s recipe is made with a buttery, fragrant shortcrust, for the filling I used custard and also added apples.
If you’re not convinced by this recipe, here are others for you to try!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.67 (Kcal)
- Carbohydrates 50.71 (g) of which sugars 26.63 (g)
- Proteins 5.88 (g)
- Fat 13.07 (g) of which saturated 8.20 (g)of which unsaturated 4.65 (g)
- Fibers 1.06 (g)
- Sodium 9.39 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- to taste lemon zest
- 2 tsp baking powder
- 1/2 cup sugar
- to taste sugar sprinkles
- to taste egg (to brush the surface)
- 1 apple
- 4 egg yolks
- 1 2/3 cups milk
- 1/2 cup sugar
- 1/3 cup all-purpose flour
How to Make Shortcrust Strudel with Cream and Apples
In a large bowl, add the flour, baking powder, sugar, grated lemon zest, softened butter, and eggs.
Knead by hand or with a stand mixer until you get a smooth and compact dough.
Cover it with plastic wrap and let it rest for half an hour in the fridge.
In the meantime, prepare the cream: Beat the egg yolks with sugar and vanilla flavoring in a bowl. Add the flour and then the hot milk.
Then transfer to the heat and stir with a whisk until it thickens.
Take the shortcrust pastry and roll it out on a sheet of parchment paper.
Fill the center of the pastry with custard and a sliced apple.
Roll it up, closing it and transfer it onto a baking tray.
Brush with the egg and decorate with sugar sprinkles.
Bake in the oven at 356°F for about 35 minutes.
Storing Shortcrust Strudel with Cream and Apples
The shortcrust strudel with cream and apples can be stored at room temperature for up to two days in a cake dome.
