Ingredients
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Dough
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160 gr Flour 00 Type
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50 gr Water
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1 Large eggs
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1 Tbsp Sunflower seed Oil
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Salt
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Filling
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5 Apple
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4 Tsp Sugar
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50 gr Raisins
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40 gr Pine nuts
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3 Tbsp Rum
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1 Lemon Lemon Zest
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1 Tsp Cinnamon powder
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50 gr ButterMelted
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80 gr Breadcrumbs
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Icing Sugar
Directions
The Apple Strudel (Apfelstrudel – Strudel Di Mele) is a classic dessert typical of the South Tyrolean tradition made with a very thin rolled dough (hence the name strudel which means “vortex”) which wraps a filling of apples, raisins and pine nuts flavored with cinnamon. A fragrant and delicious dessert which has an ancient history! It seems that strudel is a variant of the ancient “Bakalava”, a Turkish rolled cake made with phillo dough. Following the conquests of Turks, the cake arrived in Hungary in the seventeenth century, where it was transformed by Hungarians into “strudel” by introducing apples in the roll! Soon it spread in Austria and with the Austrian dominations in the Italian territory, strudel arrived in Trentino Alto Adige where it reached the highest success, this also thanks to the renowned cultivations of apples typical of the territory, main ingredient of the rolled up cake!
Steps
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1
Done
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First of all, peel the apples and cut them into small pieces. This step is important to get a filling that will be firm. If you cut the apples too big they will come out of the filling! |
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2
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Place the apples in a bowl with the sugar, raisins, grated lemon peel, rum and cinnamon. Mix well and set aside. |
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3
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In a pan toast the pine nuts very lightly and add them to the apples only after about 30 minutes of marinating. |
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4
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In a bowl lay the flour and pinch of salt, make a hole in the centre and add water, oil and egg. Stir the centre with a fork. |
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5
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Proceed from the center gradually incorporating flour, when the liquids are absorbed, knead with your hands, if necessary, adding a little more flour. At this point form a ball and let it rest for 3 minutes. |
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6
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Use a baking paper as a rolling out base for the dough, lightly dusted with flour. Use a long, lightly dusted rolling pin and roll out slowly starting from the center and then stretch the edges! The dough should be about 2mm thin and you will need to make a fairly long and wide rectangle. Make sure that the bottom and the surface are always dusted with flour and not wet or sticky! |
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7
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Melt the butter and let it cool, brush the entire surface of the strudel dough and add the breadcrumbs. This is necessary so that the apple filling does not moisten the dough! |
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8
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Add the now perfectly marinated apple, raisin and cinnamon filling, roll it out leaving about 2 cm of border on the 4 sides. |
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9
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Fold the bottom and top two ends over the filling and then close the two side ends over the top. This way the strudel is perfectly sealed! The filling will not come out and you will cut compact slices starting with the first one! |
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10
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At this point, roll up the strudel helping yourself with the baking paper underneath! Be sure to blow away the excess flour! |
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11
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Roll up flakes at the end, making the closure catch underneath. Finally, place the Apple Strudel in baking dish lined with baking paper and brush with remaining melted butter. |
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12
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Bake in a preheated oven at 180° for about 20-30 minutes, then lower the temperature to 170° and continue for another 30 minutes. The strudel is ready when a golden crust forms on the surface. |
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13
Done
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Bake and let cool at least 3 - 5 h! be sure otherwise the slices will not cut. Sprinkle with powdered sugar and serve your apple strudel! |
