FOR THE PREPARATION OF THE APPLE STRUDEL RECIPE

• 1) Sift the flour, salt, and sugar together.

  2) Make a well with these ingredients and in the center add the softened butter, the egg, and start kneading with warm water, working the dough well.

  3) Shape it into a ball, cover it with plastic wrap, and let it rest for 30 minutes.

  

• 4) Meanwhile, peel the apples and slice them thinly; put them in a bowl and drizzle with the Brandy or cognac or dark rum.

  5) For the filling of the STRUDEL in a small pan, brown the breadcrumbs with 70 g of butter and mix the cinnamon with the sugar and the lemon zest in a bowl.

  

• 6) Roll out the dough until you have a very thin thickness, brush it with the remaining melted butter (30 g) then arrange the golden breadcrumbs, the apples, the pine nuts, the soaked and dried raisins, and the cinnamon-sugar-lemon mixture on top.

  

• 7) Now close the strudel by rolling it up or by joining the two long sides of the rectangle and being careful not to squeeze too much, brush the surface with a knob of butter (the remaining 30 grams) and bake in a preheated oven at 350°F (180°C) for about 50 minutes or depending on your oven.

  

• 8) Once lukewarm, sprinkle it with powdered sugar and serve.

  For us, it’s delicious….Enjoy your meal with the apple strudel family recipe!

  

• There are so many recipes deriving from the Italian regional cuisine and each of them carries with it family traditions, the typical products of the land, and also all those small variations and improvements that have been made over the years. I searched the web and these are the most famous dishes by region:

  Val d’Aosta … fondue;

  Piedmont…bagna cauda, gianduiotto, savoiardi;

  Liguria…trenette al pesto,

  Lombardy…Milanese cutlet, saffron risotto;

  Trentino Alto Adige…canederli;

  Friuli Venezia Giulia…apple strudel;

  Emilia Romagna…piadina, Bolognese tortellini;

  Veneto…risi e bisi, polenta;

  Marche…vincisgrassi, Ascolana olives;

  Lazio…bucatini all’amatriciana, saltimbocca;

  Umbria…strangozzi;

  Tuscany…ribollita, cacciucco, Florentine steak;

  Campania…pizza, sfogliatelle, peppered mussels;

  Abruzzo…arrosticini, confetti;

  Molise…calcioni;

  Basilicata…lagane and chickpeas,

  Puglia…orecchiette, taralli and friselle,

  Calabria…nduja, Tropea onions;

  Sicily…rice arancini, caponata, parmigiana, pasta alla Norma, cassata, cannoli, granita;

  Sardinia…pane carasau, malloreddus.