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Apple Strudel with Puff Pastry

20/11/2023

Apple strudel is a classic dessert of Austrian origin that has been enthusiastically embraced by Italian cuisine, especially in the north of the country. The puff pastry version is a practical and quick alternative to the traditional recipe, which uses a very thinly rolled out dough. Here’s how to make apple strudel with puff pastry:

Ingredients

  • 1 rectangular roll of puff pastry
  • 3-4 apples (such as Golden or Renette)
  • 50 g of granulated sugar
  • 1 teaspoon of ground cinnamon
  • Juice of half a lemon
  • 30 g of butter
  • 30 g of raisins (soaked in warm water or rum)
  • 20 g of pine nuts
  • Icing sugar for garnishing
  • A pinch of salt

Preparation

  1. Preheat the oven to 180 °C.
  2. Peel the apples, remove the core and cut them into small cubes. Place them in a bowl and season with lemon juice, sugar, cinnamon, and a pinch of salt.
  3. Melt the butter in a pan and add the apple mixture, caramelizing over medium heat for about 5 minutes.
  4. Add the previously soaked and drained raisins and pine nuts. Mix and let cool.
  5. Roll out the puff pastry and distribute the apple filling along one half, leaving a 2 cm border free.
  6. Roll the puff pastry over itself, starting from the filled side, sealing the edges well to prevent leakage during baking.
  7. Place the strudel on a baking tray lined with parchment paper, with the seam facing downwards.
  8. Make small cuts on the surface of the strudel to allow steam to escape and for even browning.
  9. Bake in the oven for about 30-40 minutes or until the puff pastry appears golden and crispy.
  10. Remove the strudel from the oven and let it cool on a wire rack, then sprinkle with icing sugar before serving.

Apple strudel with puff pastry is excellent both warm and cold, and can be paired with a scoop of vanilla ice cream or a dusting of cinnamon for an extra touch.

Curiosity

Apple strudel, or Apfelstrudel, is a typical sweet from the Trentino-Alto Adige region in Italy, a place where Austrian food culture has left an indelible mark. The classic version is made with a dough called “strudelteig”, very elastic and rolled out very thin, almost transparent.

Apple Strudel with Puff Pastry