Apple Strudel with Shortcrust Pastry

On a work surface, quickly knead flour, cold butter in pieces, powdered sugar, egg, vanilla sugar, milk, baking powder, lemon zest and a pinch of salt into a smooth shortcrust pastry.

Wrap the dough in cling film and let it rest in the refrigerator.

Peel, core and cut the apples into small slices.

In a bowl, mix the apples with sugar, breadcrumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon and some lemon zest.

Preheat the oven to 180 °C (top and bottom heat) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a rectangle about 40 × 26 cm.

Place the rolled-out dough onto the parchment paper.

Spread the apple filling evenly over the dough, fold the dough over the filling to form the strudel and seal well.

Beat an egg and brush the strudel with it.

Bake the strudel for about 35 minutes until golden brown.

Let cool briefly and serve warm or cold with whipped cream or vanilla sauce.