Apple Strudel

Apple strudel is a traditional dessert from Tyrol, which has also become popular in Italy, especially in Trentino-Alto Adige: here is the recipe to prepare it starting from the strudel dough, which is traditionally very thin:

Ingredients

For the dough

• 250 g of flour
• 1 egg
• 50 ml of lukewarm water
• 30 ml of vegetable oil (or melted butter)
• A pinch of salt

For the filling

• 700 g of apples (Golden or Renette type)
• Juice of half a lemon
• 80 g of sugar
• 80 g of raisins (soaked in water or rum)
• 50 g of pine nuts
• 50 g of butter
• 50 g of breadcrumbs
• 1 teaspoon of cinnamon powder
• Powdered sugar (for garnishing)

Preparation

Dough

1. Start with the Flour: Place the flour in a mound on a pastry board or in a large bowl.
2. Add the Egg and Liquid: Crack the egg into the middle of the flour mound. Add the oil (or melted butter) and a pinch of salt.
3. Knead: Start mixing the ingredients from the center, gradually incorporating the flour. Add the lukewarm water a little at a time, continuing to knead until a smooth and uniform dough is obtained.
4. Working the Dough: Transfer the dough onto a lightly floured surface and work it vigorously for about 10 minutes. The dough should be elastic and not sticky.
5. Rest: Form a ball with the dough, lightly oil it to prevent drying out, and let it rest covered with a damp cloth or plastic wrap for at least 30 minutes.
6. Rolling Out the Dough: After resting, roll out the dough on a floured kitchen towel, trying to get the sheet as thin as possible, almost transparent. Traditionally, hands are used to gently spread the dough from the inside out.

Once you’ve prepared the dough, you can proceed with the apple filling and the baking of the strudel. Remember, the key to a successful strudel is a thinly pulled dough, which will become crispy and delicious once baked.

Filling

1. Prepare the Apples: Peel the apples, remove the cores, and slice them thinly. Place them in a bowl and drizzle with lemon juice to prevent browning.
2. Combine Ingredients: Add the sugar, well-drained raisins, pine nuts, and cinnamon to the apples. Gently mix.

Composition and baking

1. Prepare the Base: Melt the butter and use some of it to grease the rolled-out pastry sheet. Evenly sprinkle the breadcrumbs over the dough. This will help absorb the moisture from the apples during baking, keeping the strudel crispy.
2. Filling: Spread the apple filling along one side of the pastry sheet, leaving a margin free at the edges.
3. Roll the Strudel: With the help of the towel, start rolling the strudel on itself, starting from the side with the filling. Seal the edges well to prevent the filling from leaking out during baking.
4. Prepare for Baking: Carefully transfer the strudel to a baking sheet lined with parchment paper. Brush the surface with the remaining melted butter.
5. Baking: Bake in a preheated oven at 180 °C for about 40 minutes, or until the strudel is golden and crispy.
6. Serving: Let the strudel cool before cutting it. Dust with powdered sugar before serving.

Curiosity

Apple strudel can be served either warm or at room temperature, and it is often accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar. Its fame is such that it is prepared in various versions throughout Central Europe, with regional modifications reflecting local traditions.