The yeast strudel with apricot-apple filling is a Tyrolean specialty from the Puster Valley. And a tasty one at that. Only:It should be eaten on the day of preparation. Because leftover yeast pastry will not taste good the following day.
Put flour in a large enough bowl. Press a bulge in the middle. Crumble in yeast, sprinkle liter tsp sugar on it. Pour a little milk on top. Stir with flour from the edge to form a dampfl. Let rise for 15 min with lid closed.
Add the remaining sugar. Add the rest of the milk, the eggs, light butter in flakes, grated lemon peel and a good pinch of salt. Knead a firm dough. Leave to rise for half an hour with the lid closed. Dust surface with flour. Roll out dough on it to a 40 by 50 cm rectangle. For the filling, mix the apricot jam in a baking bowl until smooth. Coat the dough with it.
Top with the apples, peeled, quartered, cored and cut into narrow slices. Drizzle with rum, top with washed dried raisins and almond kernels. Leave about a 2 cm wide border. Roll up into a strudel. Grease large rectangular baking dish with light butter. Place strudel in a crescent shape. Brush with softened butter and sprinkle with sugar. Leave to rise for another half hour with the lid closed.
Place in the heated oven on the middle shelf.
Baking time: 40 min. Electric stove: 200 °C .
Gas stove: level 4 o
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