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Pork and apple strudel with Marsala

17/11/2023

The pork and apple strudel with Marsala is a dish that combines elements of Austrian cuisine with Italian flavors. Here is how to prepare this tasty dish:

Ingredients

  • 500 g of puff pastry
  • 450 g of pork tenderloin
  • 200 g of apples (Golden or Granny Smith)
  • 50 ml of Marsala wine
  • 2 tablespoons of sugar
  • 1 clove of garlic
  • 1 sprig of rosemary
  • Salt and pepper to taste
  • Extra virgin olive oil
  • Beaten egg for brushing

Preparation

  1. Take the pork tenderloin, cut it into cubes and season with salt, pepper, chopped garlic, and rosemary. Leave to marinate for about an hour.

  2. In the meantime, peel the apples, remove the cores, and cut them into small pieces or slices. In a pan, caramelize the apples with sugar over medium heat, then add the Marsala and let it evaporate. Remove from heat and let cool.

  3. In a pan, heat a drizzle of extra virgin olive oil and sauté the marinated pork cubes until they are golden on all sides.

  4. Roll out the puff pastry on a work surface and distribute the pork and apples on it, leaving about a 2 cm free border around the perimeter.

  5. Roll the puff pastry on itself to form a strudel and seal the ends well to prevent the filling from escaping during cooking.

  6. Brush the strudel with a beaten egg and make several diagonal cuts on the surface to allow steam to escape.

  7. Bake in a preheated oven at 200 °C for about 25-30 minutes or until golden brown.

  8. Once cooked, let it rest for a few minutes before cutting the strudel into slices and serving.

Curiosity

The strudel is a type of stuffed pastry roll traditionally known in Austrian and Central European cuisine. This version with pork and Marsala apples is an adaptation that recalls Italian cuisine, using Marsala, a typical Sicilian fortified wine, to add an unmistakable aromatic note to the dish.

Pork and apple strudel with Marsala