Apple strudel variations # Spermidine-rich

Today we will show you to prepare the classic austrian apple strudel, as well as three refreshing variations for hot summer days: applesauce tartlets, apple strudel ice cream and apple ice tea.

Why look so far afield when there is so much close at hand
Apples are a regional spermidine-rich fruit and the season has just begun! Already at the end of July, there are the first early- or summer-apples; autumn varieties are harvested in September and October. We use the White Transparent apple, which has a characteristic floury consistency and a slightly sour taste. It is great for fried apple rings, applesauce or apple strudel, a well-known Austrian pastry.

The classic Apple strudel

We start with the strudel dough. The dough is sufficient for two strudels, which we bake together on one baking tray. Alternatively, you can buy a ready to use dough in the supermarket (but the homemade is just better!). Knead the flour with water, salt, vinegar and oil, form a ball, sprinkle with oil and let it rest for half an hour at room temperature.
In the meantime, peel the apples, cut out the casing and cut into slices. To prevent them from getting brown, you can put them in cold water with lemon juice. Roast the breadcrumbs with the butter in a pan and let it cool again. Melt the remaining butter. Now divide the strudel dough into two parts. Roll out the first piece thinly on a floured surface with the rolling pin (as big as a DIN A4 page). Then spread a kitchen towel, put the dough on it and gradually increase it by pulling it (it’s easier to do it with a second person). The dough should be so thin that you could read a newspaper through it. The piece then has about the size and shape of a baking paper sheet. The longer side corresponds to the length of the strudel.

When filling now only use half the ingredients … We still have a second strudel!
Now spread the crumbs on the dough, then the apples, then the cinnamon-sugar mixture and the raisins. The dough should be covered to ¾. So there should be a strip left free on the long side of the strudel dough. Cover this portion of the dough, with half of the melted butter. Now roll in the dough from the filled side using the dishcloth and transfer to the baking sheet. Brush the strudel with the remaining liquid butter.
… and the same again for the 2nd strudel.
Both strudel fit on a baking tray and are baked in a preheated oven at 160 ° C hot air for 30-60 minutes. The dough should be golden brown on top.



200 g of plain flour
1 tsp salt
1 tbp oil
½ tsp vinegar
1/8 l of warm water

100 g crumbs
100 g butter
1 kg apples (peeled and without casing)
80 g brown sugar
1 tsp cinnamon
50 g raisins
50 g butter (melted)

Applesauce tartlets

These are good as a alternative to hot apple strudel, not only because they are served cool, but also because you do not need a stove!
Start with the raisins that are inserted in fruit schnaps. For the applesauce, cut 300 g apples (peeled and without casing) into pieces and cook with a little water for about 10 minutes (done when the apple pieces disintegrate). Add a pinch of cinnamon and – if needed – sugar to taste. Put 3 sheets of gelatin in cold water, when tender, heat in a saucepan until they melt. Then spoonful (up to 20 tablespoons) of applesauce and mix well, so that no lumps occur. Stir the gelatin mixture in the remaining applesauce. The gelatin takes a while to gel again. For the bottom of the tarts, chop the whole meal sprouts, pine nuts, almonds and wheat germ in a blender. If you do not have suitable mixers, you can mortar the nuts with the wheat germ and pat the biscotti on a plastic bag.
Then knead the crumbs with the butter. Now give the mixture in 8 pastry rings (diameter 6 cm, height 6 cm) first the crumb-nut-mass and then the applesauce. Then spread 5 schnaps-soaked raisins and put them in the fridge (takes about 20 minutes) until the applesauce is gel. If you do not have pastry rings, you can just cut and use the top of plastic cups – works just as well.
In the meantime, the last part can be prepared. For this, mix together sour cream, yogurt, sugar and lemon. Again, (same as with the applesauce) soak 3 sheets of gelatin, then melt and add the sour cream yogurt mass spoonfulwise in it while stirring. If the applesauce in the rings is firm (test with fingers), the mass can be poured in the rings – and everything back in the fridge!
Shortly before serving, prepare the caramelized nuts. Melt the sugar in a pan until it caramelize and add the pine nuts. Stir three times, then pour everything out on a baking paper and separate it so that pieces are not too large. Decorate the tarts with the caramelized pine nuts and serve. With applesauce, pine nuts, wheat germs and wholegrain biscotti, these tartlets are not only tasty, but a spermidine bomb.



75 g wholegrain biscotti
25 g wheat germ
50 g pine nuts and almonds
100 g of butter

300 g apples (pieces without housing)
1 pinch of cinnamon
3 sheets of gelatine
40 raisins

150 g sour cream
150 g of yogurt
¼ lemon zest
20 g of sugar
3 sheets of gelatine

10 g pine nuts
1 tsp of sugar

Apple pie ice cream

If you want to make ice cream it is an advantage to have an ice maker machine. Alternatively, you can use your freezer and stir every 20-40 minutes until the ice cream has the right consistency, which can take up to 6 hours.
Peel the apples, remove the casing and cut the apples into cubes of about 1 cm. Simmer with sugar, raisins, cinnamon, lemon, rum and white wine for 5 minutes and put aside. Bring the milk to a boil with cinnamon and put aside. Mix cream curd cheese, sour cream, sugar, vanilla sugar and rum. Add the cooled cinnamon milk and put everything in the fridge to cool. Cool the liquid ice mass in the fridge before making the ice. It is also possible to prepare the mixture one day in advance and store it in the refrigerator. In the meantime, make the strudel dough (instructions see recipe „apple strudel-the classic“). However, here roll out the dough with the rolling pin to a size of DIN A3, place on a sheet of baking paper and cut into triangles. Melt the butter, spread the pieces of dough with it and then sprinkle with the cinnamon-sugar mixture. Back it at 160°C in the oven for about 15 minutes. Finish when it is golden brown and crispy.
When serving, put the ice in the cup and decorate with the strudel sheets. Simply heavenly!


2-3 apples
50 g of sugar
30 g raisins
1 pinch of cinnamon
50 ml white wine
2 screw cap caps rum
1 pinch of lemon zest

600 ml of milk
250 g cream pots
250 g sour cream
100 g of sugar
1 tsp of vanilla sugar
1 screwcap rum
2 pinches of cinnamon

100 g of flour
½ tsp salt
½ tbp oil
¼ tsp vinegar
60 ml of warm water

30 g of butter
5 tps of sugar
½ tps cinnamon


Apple ice tea

Cook a handful of mint, lemon balm and lemon thyme in one liter of water for about 5 minutes. Remove the pan from the heat and, when it has reached a temperature of 65°C, let it squeeze in two bags of green tea for 3 minutes. Pour into a jug or bottle, add the juice of ½ lemon and 8 tablespoons of sugar and refrigerate. To serve, pour ¼  glass half-full with iced tea, add 2 tablespoons of applesauce, and fill up the glass with ice cubes. Garnish with lemon slice and mint / melissa / lemon thyme leaf and serve. Wonderfully refreshing and invigorating!


Handful of mint + lemon balm + lemon thyme
1 L of water
2 bags of green tea
½ lemon juice
8 tps of sugar (if required)
8 tps applesauce
ice cubes


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