Apple and Cream Strudel

Apple and cream strudel is a traditional dessert of Central European origin, but it’s very popular in Italy, especially in the northeast, where it has become part of the local confectionery tradition. Here’s how to prepare an apple and cream strudel with an Italian touch:

Ingredients

• 1 sheet of puff pastry or strudel dough
• 700 g of apples (prefer tart and crunchy varieties)
• Juice of 1 lemon
• 100 g of granulated sugar
• 1 teaspoon of ground cinnamon
• 50 g of raisins (soaked in warm water or, if you prefer, in rum)
• 50 g of pine nuts
• 30 g of breadcrumbs
• 30 g of butter
• 1 egg yolk for brushing
• Powdered sugar (for decoration)

For the cream:

• 250 ml of milk
• 1 vanilla pod
• 3 egg yolks
• 70 g of granulated sugar
• 30 g of flour (or cornstarch for a lighter cream)

Preparation

1. Start by peeling the apples, removing the cores, and slicing them thinly. Place them in a bowl with lemon juice, sugar, cinnamon, raisins, and pine nuts. Mix well and let it marinate for about 30 minutes.
2. Meanwhile, prepare the cream. Heat the milk with the vanilla pod split lengthwise. In a bowl, beat the egg yolks with the sugar until you get a light and fluffy mixture. Sift in the flour.
3. Remove the vanilla pod from the milk and slowly pour the hot milk into the egg mixture, stirring continuously.
4. Transfer the entire mixture to a saucepan and cook over medium-low heat, stirring constantly until the cream thickens.
5. Let the cream cool, covering it with cling film in contact to avoid a skin forming.
6. Prepare the base of the strudel by lightly toasting the breadcrumbs in a pan with the butter until golden brown.
7. Roll out the puff pastry and spread the toasted breadcrumbs on it, leaving a free edge on all sides.
8. Distribute the apple and raisin mixture over the breadcrumbs.
9. Roll up the strudel starting from the long side, fold the edges inward and seal well. Brush the surface with the beaten egg yolk.
10. Bake in a preheated oven at 180 °C for about 30-40 minutes, until the strudel is golden and crispy.
11. Serve the strudel warm or cold, dusted with powdered sugar and accompanied by vanilla cream.

Trivia

The strudel is a dessert that reflects various cultural influences, mainly Austrian and Hungarian. In Italy, the best-known version is the one from South Tyrol. The word “strudel” means whirl or swirl in German, referring to its rolled shape.

To make the strudel even more delicious, you can serve it with a glass of Gewürztraminer, an aromatic wine from South Tyrol that pairs wonderfully with apple desserts.