Il Cucinologo
EN

Strudel Crostata Cake

17/11/2023

The “Strudel Crostata Cake” is a marriage of several sweet preparations: the crostata base, the classic strudel filling, and often a topping reminiscent of a cake. Here I propose a version where you can enjoy the best of all three of these classic desserts.

Ingredients

  • For the shortcrust pastry:

    • 300g of 00 flour
    • 150g of cold butter, cubed
    • 120g of sugar
    • 1 large egg
    • 1 egg yolk
    • Grated zest of 1 lemon (untreated)
    • A pinch of salt

  • For the apple filling (strudel):

    • 4 rennet apples (or another variety suitable for baking)
    • Juice of 1/2 lemon
    • 80g of granulated sugar
    • 50g of raisins (soaked in water or rum)
    • 50g of pine nuts
    • 1 teaspoon of ground cinnamon
    • 20g of breadcrumbs

  • For the topping:

    • Powdered sugar (for dusting)

Preparation

  1. Start with the shortcrust pastry: mix the flour with the sugar, salt, and lemon zest in a bowl. Add the butter and work the ingredients with your fingers until you obtain a sandy mixture. Incorporate the egg and yolk, then knead quickly until a ball forms. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

  2. Meanwhile, prepare the apple filling: peel the apples, remove the cores, and slice them thinly. Place them in a bowl with the lemon juice, sugar, raisins (well squeezed if previously soaked in rum or water), pine nuts, and cinnamon. Mix well and let the flavors meld.

  3. Toast the breadcrumbs in a non-stick pan until golden, then let them cool.

  4. Preheat the oven to 180 °C.

  5. Roll out the shortcrust pastry into a sheet about 3-4 mm thick and line a previously buttered and floured tart pan, creating a raised edge. Spread the toasted breadcrumbs over the base, which will help absorb the liquids from the apples.

  6. Fill the base with the apple mixture, distribute it evenly, and fold the edges of the shortcrust pastry inward over the filling.

  7. Bake for about 40-45 minutes, or until the shortcrust pastry is golden and the filling is soft.

  8. Let the strudel crostata cool before dusting with powdered sugar.

Once baked and cooled, your Strudel Crostata Cake is ready to serve. This dessert combines the crispness of the shortcrust pastry with the sweetness of the spiced apples, with a touch of toastiness from the breadcrumbs. Perfect for an afternoon snack or as a dessert accompanied by a scoop of vanilla ice cream or a small glass of grappa typical of South Tyrol, in true Italian style.

Trivia

This delicious version is a true fusion of culinary cultures, with the shortcrust recalling the Italian crostata, the Austro-Hungarian strudel filling, and the shape often associated with classic cakes. A journey of flavors that unites different traditions in a single dessert.