Il Cucinologo
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Apple Strudel

07/12/2023

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

Ingredients

For the dough

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

For the filling

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

Preparation

Dough

  1. Start with the Flour: Place the flour in a mound on a work surface or in a large bowl.
  2. Add the Egg and Liquid: Break the egg into the center of the flour mound. Add the oil (or melted butter) and a pinch of salt.
  3. Knead: Begin mixing the ingredients from the center, gradually incorporating the flour. Add the lukewarm water a little at a time, continuing to knead until you obtain a smooth and homogeneous dough.
  4. Working the Dough: Transfer the dough to a lightly floured surface and knead vigorously for about 10 minutes. The dough should be elastic and non-sticky.
  5. Resting: Shape the dough into a ball, lightly grease it with oil to prevent drying, 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 cloth, trying to make the sheet as thin as possible, almost transparent. Traditionally, hands are used to gently stretch the dough from the inside outward.

Once you have prepared the dough, you can proceed with the apple filling and baking the strudel. Remember that the key to a successful strudel is a thinly stretched dough that 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 the Ingredients: Add the sugar, well-drained raisins, pine nuts, and cinnamon to the apples. Mix gently.

Assembly and Baking

  1. Prepare the Base: Melt the butter and use part of it to brush the rolled-out dough sheet. Sprinkle the breadcrumbs evenly over the dough. This will help absorb moisture from the apples during baking, keeping the strudel crispy.
  2. Filling: Spread the apple filling along one side of the dough sheet, leaving a margin free at the edges.
  3. Roll the Strudel: Using the cloth, begin rolling the strudel onto itself, starting from the side with the filling. Seal the edges well to prevent the filling from leaking during baking.
  4. Prepare for Baking: Carefully transfer the strudel to a baking tray 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 slicing. Dust with powdered sugar before serving.

Fun Fact

Apple strudel can be served warm or at room temperature, and 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 that reflect local traditions.