Apple strudel with shortcrust pastry, a delicious dessert perfect for breakfast or a snack with the unique aroma of cinnamon and lots of apples. The strudel with shortcrust pastry is also perfect as a dessert or to accompany coffee or a good tea, perhaps in the company of some friends. The recipe for the TRADITIONAL APPLE STRUDEL does not have shortcrust pastry but a very crumbly and crunchy dough shell, unlike the shortcrust pastry, which is much softer although honestly, I prefer the shortcrust pastry strudel to the original version, so try both and let me know. Now let’s see how to make apple strudel with shortcrust pastry, and if you try it, let me know. Barbara

I also recommend these strudel recipes

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing apple strudel with shortcrust pastry

2 cups all-purpose flour
1/4 cup powdered sugar
1 egg (large)
6 tbsps butter (cold)
1 packet vanillin
2 apples
1/3 cup raisins
to taste cinnamon powder
2 tbsps granulated sugar
to taste milk
to taste brown sugar
to taste powdered sugar

How to prepare apple strudel with shortcrust pastry

Let’s start preparing the Apple Strudel with Shortcrust Pastry, soak the raisins in hot water and leave them to soak for 10 minutes.
Prepare the shortcrust pastry right away so that while it rests in the fridge, you’ll have time to prepare the filling. You can prepare the shortcrust pastry by hand in a bowl as I did or with a stand mixer or blender. Pour the flour into the bowl
the powdered sugar,
and the vanillin or vanilla essence, mix with a fork
and add the cold butter cut into small pieces.
Work everything with the stand mixer or by hand until you obtain a sandy mixture.
Now add the egg
and continue kneading until you obtain a compact and homogeneous dough,
then transfer it to the work surface and knead it further until it is nice and homogeneous,
Place the shortcrust pastry between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 0.2 inches, trying to give it a rectangular shape. Place it in the fridge for 30 minutes.
In the meantime, prepare the filling, peel the apples, remove the core,
cut it into small pieces and place it in a bowl,
add the squeezed raisins,
2 tablespoons of granulated or brown sugar
and some cinnamon, mix well and let it rest for a few minutes.
Take the shortcrust pastry, place the filling in the center,
close the pastry, seal the edges well,
make cuts on the top with a knife, this way the moisture from the apples will escape during baking, and the pastry will be crisper.
Brush with milk,
and sprinkle with brown sugar
Bake in a preheated static oven at 356°F (180°C) for 30 minutes, the time may vary depending on the type of oven, so I recommend keeping an eye on it.
When the shortcrust pastry strudel is ready, remove it from the oven and let it cool slightly before serving, dust with powdered sugar and enjoy it warm or at room temperature.