Typical of Trentino Alto Adige, strüdel, or apfelstrudel, is a dessert that contains secrets, flavors and aromas of the true Trentino tradition.
Our chef Paolo, with or without gluten, usually prepares it for all our guests, because he loves to introduce you to our traditions, our flavors at km 0 and all the recipes of the Val di Sole!
The strüdel recipe was introduced in Italy by the Turks, who dominated Hungary in the 17th century, and derives from another dessert, baklava, which closely resembles our Strudel.
But in Trentino Alto Adige, this dessert has found great success because its main ingredient is apples, and as we all know, our territory is the kingdom of apples!
Preparation time: 40 minutes
Rest time: 60 minutes
Cooking time: 40 minutes
For the dough:
- 00 flour 250 gr
- Water 80 ml
- Seed oil (1 tablespoon) 25 gr
- 1 egg
- Salt 1 pinch
For the stuffing:
- Golden O Renette apples 750 gr
- Sugar 60 gr
- Breadcrumbs 80 gr
- Butter 50 gr
- Raisins 50 gr
- Pine nuts 50 gr
- Ground cinnamon 1 tbsp
- Rum 2 tbsp
- Lemon zest and juice
- Powdered sugar to taste
Combine the flour and a pinch of salt in a bowl, add the seed oil, egg and water.
Start working the ingredients with a fork, starting from the center and gradually collecting the flour. When the dough appears workable, transfer it to a pastry board and work by hand, until you get a smooth and elastic dough. Once the dough is ready, transfer it to a greased bowl, wet it well on the surface with more seed oil and cover it with cling film, letting the dough rest for an hour.
In the meantime we prepare the filling, soaking the raisins in the Rum to let it come to life for half an hour. Meanwhile, peel the apples, cut them into wedges and again into thin slices (for this operation you can help yourself with a mandolin).
Gather the cut apples in a bowl, then sprinkle them with the lemon juice to keep them from blackening, also adding the grated rind.
Finally, mix with the sugar and cinnamon.
Then add the pine nuts and the raisins drained from the rum and mix well.
Now toast the breadcrumbs you will need to absorb the apple juice and prevent the dough from softening.
Then melt the butter, add the breadcrumbs and mix to toast it, until the mixture is crumbly, fragrant and not too dark. Add the breadcrumbs to the filling and mix.
Take back the dough initially worked, draining it from the excess oil and roll it out into a thin sheet of about 50x40 cm.
You can roll out the dough on a sheet of parchment paper to make it easier (it will also help to wrap the strudel). If the dough is very elastic you will see that it spreads easily by pulling and widening it, even without using a rolling pin. Then spread the filling over the dough, leaving 1 cm from the free edge. Wrap the dough on itself to form the strudel, in folding the pastry you can help yourself with the sheet of parchment paper.
After having completely closed the strudel, check that you have also closed the edges well, bringing the excess dough on top of the strudel. Then turn the strudel, always with the help of parchment paper, bringing the closure and the edges under the roll.
Transfer the strudel (with all the parchment paper) on a dripping pan, cut the strudel on the surface with oblique cuts, to prevent the dough from swelling during cooking and sprinkle with brown sugar. Bake the apple strudel in a preheated static oven at 180 ° for 40 minutes, then take it out of the oven and let it cool completely.
Your apple strudel is ready, serve it sliced ??with a sprinkling of icing sugar.