separator
Piz Arlara
  • ristorante01.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante01.jpg
  • ristorante02.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante02.jpg
  • ristorante05.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante05.jpg
  • ristorante06.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante06.jpg
  • ristorante09.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante09.jpg
  • ristorante1.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante1.jpg
  • ristorante15.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante15.jpg
  • ristorante2.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante2.jpg
  • ristorante4.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante4.jpg
  • ristorante7.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorante7.jpg
  • ristorantees1.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorantees1.jpg
  • ristorantees2.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorantees2.jpg
  • ristorantees3.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorantees3.jpg
  • ristorantees6.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristorantees6.jpg
  • ristornate05.jpg
    http://www.pizarlara.it/images/slideshow/ristorante/ristornate05.jpg

Apple Strudel (with short crust pastry)

Ingredients for 4 persons:
300 g plain flour
200 g butter
100 g caster sugar
1 egg (or 2 egg yolks)
1 sachet vanilla sugar
1 knife-tip lemon zest
1 pinch of salt
600 g apples
50 g sugar
50 g bread crumbs, lightly fried in a little butter
40 g sultanas
20 g pine nuts
2 tbs. rum
1 sachet vanilla sugar
1/2 tsp. ground cinnamon
1 knife-tip lemon zest
egg to coat

Pastry:
Sift the flour onto a pastry board, making a heap with a well in the centre. Cut the butter into small cubes and add to the flour together with the egg, the caster sugar, lemon zest and salt, mix well and knead until the pastry is smooth and uniform.  Wrap in cling film and leave to rest in the refrigerator for approx. one hour.

Apple filling:
Peel and core the apples, cut into small slices and mix with sugar, bread crumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon and lemon zest. Pre-heat the oven.

Apple strudel:
Roll out the pastry thinly on a floured pastry board into a rectangular shape, 16” x 12” and place onto a buttered baking tray or parchment paper. Distribute the filling lengthways along the middle. Fold together and coat with whisked egg. Use remaining pastry to decorate.

Baking temperature: 180° C
Baking time: approx. 35 minutes

Weather

 
  • Friday, 22 December 2017

    L´Pom - Winter emotions

    Every week a new emotion... Specialities and long aperifs will make your day unforgettable!

    Read more...
  • Thursday, 01 June 2017

    Explore your way

    Explore Your Way

    Expand your horizons, make the most of your passion, find a new adrenaline rush, all in Alta Badia in the heart of the Dolomites – a UNESCO World Heritage Site. Alta Badia offers a new way of experiencing the great outdoors, where sport means much more than playing games and becomes pure freedom.

    Read more...
  • Saturday, 17 June 2017

    Pass Alta Badia Summer

    Summer lift pass

    Alta Badia Summer: Your pass for all the lifts in Alta Badia

    Read more...