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The "Kalterer Plent"

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Kaltern am SeeBolzano Vigneti e DolomitiSüdtirol Alto Adige

Videos from Kaltern and surround. Some impressions of the south.



Appropriate wine: Passito White

For 1 strudel
Dough: 300 g flour
200 g butter
100 powdered sugar
1 egg (or 2 yellow of an egg)
1 package vanilla sugar
some grated lemon zest
a pinch salt
Apple filling: 600 g apples
50 g sugar
50 g breadcrumb, roasted in butter
40 g raisins
20 g pignoli, 2 tablespoonful of rum
1 package vanilla sugar
half a teaspoonful of cinnamon
Additional: 1 egg to spread the strudel

Dough: Strain the flour through a sieve and onto a dough tray in order to accumulate the flour all in one place. Afterwards press a hole into the flour. Cut the butter into little dices and put it together with the powdered sugar, the egg, the vanilla sugar, the grated lemon zest and the pinch salt into the hole in the middle of the flour. Knead the dough until smooth. Wrap the dough in foil and let it rest in the fridge for approx. an hour.
Apple filling: Peel and pit the apples, cut them into thin slices and combine them with the sugar, the breadcrumbs, the raisins, the pignoli, the rum, the vanilla sugar, the cinnamon, and the grated lemon zest. Heat up the oven.
Applestrudel: Roll out the dough (40 x 26 cm) and put it on a buttered baking tray. Spread the apple filling onto it and roll it up like a Spanish burrito. Cover the strudel with the combined egg yolk and the egg white. Bake the strudel at 180 degree °C and for approx. 35 minutes.

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