Steps

• To make the shortcrust pastry, begin by mixing the flour and powdered sugar in a bowl. Add the salt and the cold butter cut into pieces, and work the mixture until it has a sandy texture.

  

• Incorporate the egg, the grated lemon zest and the baking powder, then knead quickly until you have a smooth dough. Wrap it in clingfilm and let it rest in the refrigerator for at least one hour.

• Meanwhile, prepare the apple filling for the mini strudels. Peel and grate the apples. In a skillet, melt the butter over medium-low heat, then add the grated apples, the granulated and brown sugar mixture, the lemon juice and the cinnamon.

• Cook for about 10–15 minutes, stirring occasionally, until the apples are tender and caramelized. If you like, add raisins or chopped nuts during the last minutes of cooking. Once the mixture is ready, remove it from the heat and let it cool completely.

• Take the shortcrust pastry out of the fridge and divide it into two equal portions. Roll each portion on a floured surface until you obtain two rectangles about 12 x 8 inches and approximately 1/8 inch thick. Spread the caramelized apples down the center of each pastry rectangle.

• Fold the sides of the rectangle toward the center and turn them over so the seam is on the bottom. Move them onto a tray lined with parchment paper, cover with clingfilm and chill in the fridge for at least one hour to firm up.

• After chilling, cut the strudels into pieces of about 1 1/2 inches and place them on a baking sheet lined with parchment paper. If you prefer, brush the surface with a beaten egg yolk for a deeper golden color.

• Transfer to a preheated oven at 356°F and bake for 15–20 minutes. Once baked, let them cool completely. If desired, dust the mini shortcrust apple strudels with powdered sugar before serving.

• Bon appétit and.. see you next recipe!