Apple strudel

Name: Apple strudel
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: Type 00 flour 1.1 cups; Eggs (about 1 medium) 1.9 oz; Water Conversion from grams to ounces for water. 1 oz; Vegetable oil (1 tablespoon) 0.3 tbsp; Salt 1 pinch; Golden delicious apples (to clean) 1.7 lbs; Sugar 0.3 cup; Breadcrumbs ½ cup; Butter 30 grams of butter is approximately equal to 1 ounce. This conversion makes it easy to measure without a scale. 1 oz; Raisins 1.8 oz; Pine nuts toasted 0.9 oz; Cinnamon powder 1 tsp; Rum 2 spoonfuls; Lemon peel 1; Butter to taste; Powdered sugar to taste

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 6
Cost: Low
Note + the resting time of the dough in the fridge (1 h)

PRESENTATION

Apple strudel traces a longer path than most people expect. The layered pastry filled with fruit goes back to the ancient Near East — a distant ancestor of what would become baklava in Greece and Turkey — before traveling through Hungary and Austria and eventually settling in Trentino-Alto Adige, where it became something distinctly its own. The filling shifted along the way: apples replaced the original nuts, pine nuts took the place of walnuts, raisins were added, and the phyllo dough gave way to a simpler, more elastic homemade pastry that wraps the filling without tearing.

That dough is what makes this version worth making from scratch. It's rolled thin enough to see through, sturdy enough to hold the filling through the full bake. Two details determine whether the result is crisp or soggy: a layer of toasted breadcrumbs inside the pastry before the filling goes in — essential for absorbing the liquid the apples release in the oven — and a generous brushing of butter on the outside, which gives the crust its color and its snap. Serve it warm, with a scoop of vanilla gelato or a glass of mulled wine alongside. The contrast between the hot pastry and the cold gelato is the point.

INGREDIENTS

for the dough: Type 00 flour 1.1 cups (130 g); Eggs 1.9 oz (54 g) - (about 1 medium); Water 1 oz (30 g) - Conversion from grams to ounces for water.; Vegetable oil 0.3 tbsp (9 g) - (1 tablespoon); Salt 1 pinch

for the filling: Golden delicious apples 1.7 lbs (750 g) - (to clean); Sugar 0.3 cup (60 g); Breadcrumbs ½ cup (60 g); Butter 1 oz (30 g) - 30 grams of butter is approximately equal to 1 ounce. This conversion makes it easy to measure without a scale.; Raisins 1.8 oz (50 g); Pine nuts 0.9 oz (25 g) - toasted; Cinnamon powder 1 tsp; Rum 2 spoonfuls; Lemon peel 1

For brushing: Butter to taste

for dusting: Powdered sugar to taste

Preparation

How to prepare Apple strudel

To prepare the apple strudel, start with the dough: pour the flour 1, salt 2, and water 3 into a bowl.

Add the vegetable oil 4. Beat the egg separately 5 and add it to the mixture 6.

Mix the ingredients with a fork 7, then transfer the mixture to the work surface and knead with your hands 8 until you obtain a smooth and homogeneous dough 9. Wrap it in plastic wrap and let it rest in the refrigerator for an hour.

Meanwhile, soak the raisins in rum 10. Melt the butter in a pan, then add the breadcrumbs 11 and let them toast over medium-low heat, stirring often 12.

Set the breadcrumbs aside and focus on the apples: peel them 13 and cut them into wedges 14, then remove the core and slice them thinly 15.

Gather the apples in a bowl, then add the sugar 16, toasted pine nuts 17, and cinnamon 18.

Add the well-drained and squeezed raisins 19 and lemon zest 20. Gently mix everything 21; it is important not to prepare this too early to prevent the fruit from releasing water during maceration.

After the dough has rested, lightly flour it 22 and roll it out with a rolling pin to form a rectangle about 14x18 inches 23. Transfer the sheet to a parchment paper 34.

Melt the remaining butter and brush it over the surface of the pastry, then distribute the toasted breadcrumbs on top, leaving the edges free 25. Add the apples 26 and level them to create an even layer 27. Roll the rectangle from the longer side with the help of parchment paper, tucking the ends in halfway to seal them well.

Place the rolled strudel diagonally 28 and transfer it to a baking tray along with the parchment paper, always keeping the seam side down. Brush the surface with the remaining melted butter 29 and bake in a preheated static oven at 390°F for about 40 minutes 30.

Once it is beautifully golden, remove the strudel from the oven and let it cool slightly before dusting with powdered sugar 31 and slicing 32. Your apple strudel is ready to be enjoyed 33!

Storage

The apple strudel can be stored under a glass dome for 1-2 days.

It can be frozen if you used fresh ingredients that were not previously frozen before cooking. You can then cook it while still frozen.

Advice

If the dough is too sticky when you need to roll it out, you can add a maximum of 10-20 g of flour to help you. It is very important to roll it out thinly to the indicated size; otherwise, the pastry will not be large enough to wrap all the filling.

We chose to use Golden apples, but you can opt for Renette or a mix of both.

After the apple strudel, don’t miss these specialties from Trentino-Alto Adige: Kaiserschmarren, Crispy South Tyrolean Pancakes, Strauben (Tyrolean fritters).

For the translation of some texts, artificial intelligence tools may have been used.