TRENTINO SOUTH TYROL - Strudel

SKU:

Apple Strudel

Total Time: 1 hour

Servings: 6–8

Ingredients

For the dough:

  • 4.5 oz Molino Signetti flour
  • ¼ cup water
  • 1 tbsp Viaggio extra-virgin olive oil
  • 1 egg
  • 1 pinch of salt

For the filling:

  • 1.65 lb apples, peeled and thinly sliced
  • 2 oz sugar
  • 2 oz breadcrumbs
  • 1.5 oz butter
  • 1.5 oz raisins
  • 0.88 oz pine nuts
  • 1 tsp cinnamon
  • 2 tbsp rum (or warm water)
  • 1 lemon, zest only
  • Powdered sugar, for dusting

Instructions

  1. In a bowl, combine the flour and salt. Add the egg, water, and Viaggio extra-virgin olive oil. Mix until a smooth dough forms.
  2. On a lightly greased surface, knead the dough until it becomes smooth and elastic. Form it into a ball, brush with a little oil, cover with plastic wrap, and let it rest for 1 hour in a cool place.
  3. Soak the raisins in rum (or warm water if you prefer). Melt the butter in a pan and toast the breadcrumbs, stirring frequently, until golden. Remove from heat and let it cool.
  4. In a large bowl, combine the peeled and sliced apples with the sugar, pine nuts, grated lemon zest, cinnamon, and the well-drained raisins.
  5. Roll the dough out onto a lightly floured dish towel, forming a rectangle of about 35x45 cm (14x18 inches). Brush the dough with melted butter (except for the edges) and sprinkle with the toasted breadcrumbs. This will help absorb the juices from the apples during baking.
  6. Spread the apple mixture evenly over the dough. Carefully roll up the strudel, making sure not to tear the dough.
  7. Transfer the strudel to a baking sheet lined with parchment paper and brush with more melted butter.
  8. Bake in a preheated oven at 390°F (200°C) for about 40 minutes, or until golden and crispy.
  9. Once baked, let the strudel cool slightly and dust with powdered sugar before serving.

 

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