Apple strudel with oat and rye shortcrust pastry. It’s a variant of the classic South Tyrolean recipe: perfect to enjoy with a steaming cup of tea on winter days when you need a warm treat.

The filling of apples, raisins, pine nuts, and cinnamon is both soft and crunchy. An incredibly fragrant dessert, requiring a touch of skill to prepare this shortcrust, which will be softer and easier to roll than the classic one.

It’s a recipe without added sugars, highlighting the flavor of this fruit considered a true ‘superfood’ for its health benefits.

A butter-free shortcrust with oat and rye flour, easy and quick, perfect for preparing tarts or cookies for breakfast or a snack.

Rye flour contains a low amount of gluten, is rich in fiber, and has a low glycemic index. Therefore, this rye flour shortcrust is truly a ‘guilt-free’ dessert for both waistline and health.
The wholemeal rye flour, with a more rustic flavor than white flour, is derived from a cereal with a low glycemic index but high energy value.

It’s a butter-free shortcrust that I replaced with oil. And instead of granulated sugar, I used erythritol sugar. Overall, I found it really good.

I didn’t use dairy but a little water; you’ll find satisfaction with this shortcrust.
If you’re looking for a different kind of shortcrust, try my oat and rye shortcrust dough for cookies and tarts, easy and well-tested.

As a premise, you can use the shortcrust of your choice; I will leave you links to some really good shortcrusts.

Difficulty: Very Easy
Cost: Medium
Rest time: 1 Hour
Preparation time: 50 Minutes
Portions: 8
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

267.14 Kcal

calories per serving

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Energy 267.14 (Kcal)
Carbohydrates 51.53 (g) of which sugars 11.48 (g)
Proteins 5.60 (g)
Fat 12.97 (g) of which saturated 2.15 (g)of which unsaturated 9.93 (g)
Fibers 4.93 (g)
Sodium 161.69 (mg)

Indicative values for a portion of 80 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

Apple Strudel with Shortcrust Pastry

1 cup oat flour
1 cup rye flour
1/2 cup erythritol (or 80 sugar cane or granulated)
1 egg (medium, room temperature)
1 tsp baking powder (or gluten-free)
1/3 cup vegetable oil
1/4 cup water (depending on whole flour, it might require a bit more water)
to taste lemon (grated zest)
1 pinch salt
to taste powdered sugar (or classic for dusting)
5 apples
3 tablespoons erythritol (or cane or regular sugar)
2 tablespoons breadcrumbs (or three crumbled sugar-free cookies)
1.76 oz raisins
1.06 oz pine nuts
to taste ground cinnamon
1 egg yolk (to brush with 1 tablespoon of milk)

Tools

Pastry Board
Pan
Baking Paper

Steps

You can knead by hand or with the help of a stand mixer: place the rye and oat flours in a bowl.
Add the egg, vegetable oil, erythritol sugar, and baking powder.
(I used erythritol, but you can replace it with whatever sugar you prefer).

Combine the zest of one lemon and one orange with untreated peel, well washed and dried.
Add the water.
(Be cautious with water; start with the amount described, as depending on the flour, it might need a drop more) sometimes you can find drier flours on the market.

Knead all the ingredients until forming a soft mixture with the same consistency as classic shortcrust pastry.
Form a dough ball and wrap it in a piece of cling film.
Place it in the refrigerator for about half an hour, but you can use it immediately if you prefer.
Meanwhile, let’s prepare the strudel filling while it rests.
Soak the raisins in warm water for about 15-20 minutes. Then drain and squeeze them.
Peel and cut the apples into small pieces and cook them, with 2-3 tablespoons of erythritol (or sugar), over fairly high heat to dry.
Once cooled, return them to the bowl, adding well-squeezed raisins and pine nuts.
Add the cinnamon and mix. (For the amount, as per your taste).
If it is still moist, add 1-2 tablespoons of breadcrumbs and mix.
Roll out the dough on a floured sheet of baking paper until you get a rectangle of about 15×10 inches with a thickness of a few mm.
Arrange the filling in the center uniformly and, using the baking paper, fold the sides to enclose the filling inside.
Finally, fold the ends to seal everything by pressing the edges with your fingers.
Preheat the oven to 350°F: meanwhile, brush the strudel with a beaten egg with a tablespoon of milk and place it to bake for about 30-35 minutes.
Take the dessert out of the oven and let it cool at room temperature, then finish the recipe with a nice dusting of powdered sugar.
Enjoy your meal

Tips

If you are diabetic, do not add raisins. Use erythritol and the flours indicated in the recipe (the brand doesn’t matter as long as they’re oat or rye). Instead of breadcrumbs, crumble sugar-free cookies. Use appropriate apples.

Since these are whole flours, a little more water might be needed.

Rye and oat flours (both organic and whole) can be replaced with any other type of flour, such as kamut, spelt, wheat, etc.

These steps repeated in the fridge will allow you to stabilize the shortcrust as it is more delicate to work with. The cold will help achieve a perfect result.

Baking tips. On the lowest rack. If you make a larger strudel, increase the baking time.

Of course, check

Always check as every oven has its timeliness.

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