In German, Strudel means “Whirlwind” A whirlwind of ingredients and aromas. You can’t think there’s a single recipe for this amazing dessert… Every family, as tradition dictates, uses the ingredients they have available. It is said that the strudel has Turkish origins… Naturally, every strudel is “The best” Obviously mine is delicious and after having made hundreds of tests, I’ve reached my definitive recipe.
Originally, in Turkey, they used figs and apples, the recipe changed as it traveled westward…
In Trentino, Friuli, Austria, they have similar ingredients, and the strudel, which is now a Pat (Traditional Italian Product), remains a whirlwind journey of taste.
In my strudel, I put peach or fig jam… And then raisins, pine nuts, walnuts…
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 462.53 (Kcal)
- Carbohydrates 58.17 (g) of which sugars 24.21 (g)
- Proteins 8.29 (g)
- Fat 22.42 (g) of which saturated 1.02 (g)of which unsaturated 6.32 (g)
- Fibers 4.07 (g)
- Sodium 277.56 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Breadcrumbs, walnuts, apples are of my own production… I’ve made a list, but as I always say, I cook with feeling, and I measure the ingredients by eye. I started weighing everything to give a better description of my cooking. And because the blog requires it, rightly so, anyone who wants to prepare my recipe must have a clear list of ingredients. I’m working on it
- 25 oz Renetta apple (Or Delicious)
- 9 oz walnuts (shelled and chopped)
- 1 cup breadcrumbs
- 1.75 oz raisins
- 1 oz pine nuts
- 2 pinches cinnamon powder
- 1 1/2 lemon zest (Grated peel)
- 9 oz fig jam (or peaches or apricots)
- 10.5 oz flour 0
- 3.5 tbsps olive oil
- 1/2 cup water (To complete the dough)
- 1 salt (5)
Tools
Everything can be done with a few tools, obviously if appliances are used, they reduce preparation time.
- Pasta Maker
- Bowls
- Oval Plates
Steps
Knead the flour and other ingredients and let rest for at least 1 hour. Meanwhile, clean the apples and cut into small pieces. Add the rest of the ingredients and gently mix everything together.
Once you have a soft dough…
Roll it out and create a rectangle
Cover with the jam and
spread the filling over the dough.
With the help of paper, roll up the strudel
Seal the edges well to retain moisture. On the surface, brush a little milk beaten with the egg, sprinkle with granulated sugar and:
Put in the oven and bake for 40 minutes. Remove from oven and dust with powdered sugar.
To Preserve the strudel…
It has an intense aroma and it will be hard not to slice it. The next day (if it lasts) it’s even better
